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Coconut Brittle
This recipe uses fresh grated coconut, and is adapted from "Candy," of The Good Cook series.

2 c sugar
1/2 c light corn syrup
1/2 c water
2 T butter
1/4 t salt
1/8 t baking soda
1 1/2 c fresh grated coconut

Combine sugar, syrup and water in a heavy saucepan and bring to boil while stirring. Once it begins to boil, stop stirring and continue to boil until syrup reaches 112°C (234°F). Add the butter and salt and continue to cook until hard ball stage, 130°C (264°F). Add in baking soda and coconut, and pour over buttered surface. Break into irregular pieces when cool.

Recipe adapted from:

Editors of Time Life Books. The Good Cook Techniques and Recipes. Candy. First printing. Alexandria: Time-Life, 1981. Note: this recipe is not in the French edition: Les Confiseries par Les Rédacteurs des Éditions Time-Life.

 

 

 

 


 

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