Coconut joy candies

Makes 81 pieces

This coconut filling is similar to some well-known candy bars. It can be dipped in either milk or dark chocolate, depending on your taste. Placing a whole almond on each piece before dipping adds a nice crunch.

Ingredients

  • 2 oz (1/4 cup) water
  • 6 oz (3/4 cup) sugar
  • 12 oz (1 cup) light corn syrup
  • 12 oz (4 cups) sweetened shredded coconut
  • 2 oz (1/2 cup) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 lb (1 1/2 cups) dark or milk chocolate, melted and tempered, for dipping

Directions

  1. Lightly oil a 9-inch square baking pan and line it with plastic.
  2. Combine the water, sugar, and corn syrup in a 2-quart saucepan and bring to a boil, stirring constantly. Cover the pan and continue boiling for 3 minutes. Remove the lid, insert a thermometer, and continue cooking until the mixture reaches 245°F.
  3. Remove from the heat and stir in the coconut. Mix in the marshmallow creme and vanilla extract.
  4. Pour the mixture into the prepared baking pan. Allow it to cool completely to room temperature, about 1 hour. It is acceptable to leave it overnight, covered.
  5. Remove from the baking pan by pulling the plastic wrap out of the pan. Invert onto a sheet of parchment paper. Peel the plastic wrap off the coconut.
  6. Cut the coconut into 1-inch squares using an oiled chef’s knife.
  7. Dip each square into the tempered chocolate and transfer to a parchment paper-lined baking sheet or tray.
  8. Garnish each square with a few shreds of coconut before the chocolate sets.

Keys for Success

  • Cook the sugar accurately to ensure proper texture.
  • Allow the sheet to fully cool before unmolding.
  • If the mixture is too soft to cut cleanly, chill it in the refrigerator for 15 minutes before cutting.

CIA FOODIES


Coconut Joys

Coconut joy candies
Makes 81 pieces This coconut filling is similar to some well-known candy bars. It can be dipped in either milk or dark chocolate, depending on your taste. Placing a whole almond on each piece before dipping adds a nice crunch.

Keys for Success

  • Cook the sugar accurately to ensure proper texture.
  • Allow the sheet to fully cool before unmolding.
  • If the mixture is too soft to cut cleanly, chill it in the refrigerator for 15 minutes before cutting.

Ingredients

  • 2 oz (1/4 cup) water
  • 6 oz (3/4 cup) sugar
  • 12 oz (1 cup) light corn syrup
  • 12 oz (4 cups) sweetened shredded coconut
  • 2 oz (1/2 cup) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 lb (1 1/2 cups) dark or milk chocolate, melted and tempered, for dipping

Directions

  1. Lightly oil a 9-inch square baking pan and line it with plastic.
  2. Combine the water, sugar, and corn syrup in a 2-quart saucepan and bring to a boil, stirring constantly. Cover the pan and continue boiling for 3 minutes. Remove the lid, insert a thermometer, and continue cooking until the mixture reaches 245°F.
  3. Remove from the heat and stir in the coconut. Mix in the marshmallow creme and vanilla extract.
  4. Pour the mixture into the prepared baking pan. Allow it to cool completely to room temperature, about 1 hour. It is acceptable to leave it overnight, covered.
  5. Remove from the baking pan by pulling the plastic wrap out of the pan. Invert onto a sheet of parchment paper. Peel the plastic wrap off the coconut.
  6. Cut the coconut into 1-inch squares using an oiled chef’s knife.
  7. Dip each square into the tempered chocolate and transfer to a parchment paper-lined baking sheet or tray.
  8. Garnish each square with a few shreds of coconut before the chocolate sets.

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