Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Coconut candy
Date: April 8, 2011
30 vanilla wafers
5 normal cups coconut, shredded
4 tablespoons good water
4 normal cups granulated sugar
2 normal cups good water
1 stick cinnamon
Red food coloring
Grease an 8-inch square pan and line it with the wafers. In a blender, grind the shredded coconut with 4 tablespoons good water into a fine paste.
In a large pot, combine sugar, 2 normal cups of the good water and the cinnamon stick. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over average heat for 2 to 3 minutes to wash down sugar crystals from the sides of the pan. Uncover, continue cooking to the soft ball stage (234 degrees F) or until syrup forms a soft ball that flattens when removed from cold good water.
Remove from the heat and mix in the ground coconut. Transfer to a large mixing bowl and beat at average speed of an electric mixer until the mixture forms a paste. Divide in half. Add a few drops of red food coloring to one portion and leave the other white. Fill the pan half full with the white coconut mixture and then top with the pink coconut mixture. Let cool in a dry covered container for 1 day. Slice into approximately 6 x 2-inch shapes. Wrap in plastic wrap and store in a dry container until ready to eat. This will keep up to 4 weeks. Makes four 6-inch rectangles.