How to make homemade coconut candy

Cooking by yourself is indeed a very happy thing. Only people who can cook can appreciate this. Here is how to make homemade coconut candy.

1. Prepare the ingredients. There is no cream in the picture because I didn't want to add cream. There was a little bit left at home, so I used it up (don't waste it). And adding a little cream will make the taste more fragrant. If you don't like it, you can leave it out.

2. Pour coconut milk and cream into a non-stick pan and heat slowly over low heat. Sometimes when you buy coconut milk and put it in the refrigerator, the water and oil will separate. It doesn’t matter. Just put it in a pot and cook it slowly over low heat, then stir it evenly and the oil will melt into the coconut milk.

3. Add 40g of white sugar and 40g of maltose. In the picture, the sugar melted too quickly and I didn’t have time to take a picture of it. If you don’t like sweet sugar, you can reduce the amount to 30g.

4. Turn on medium heat to completely dissolve the sugar and maltose. Stir slowly during this process. When the liquid starts to bubble, you can lower the heat.

5. Continue to boil and stir. The purpose of boiling is to evaporate the water. Coconut milk contains a lot more water than cream, so it takes longer to evaporate the water. I just kept cooking it over medium or low heat instead of using the low heat like when cooking toffee, which saves time.

6. Be sure to stir constantly during the cooking process to prevent burning and to allow the water to evaporate faster. When you find that you can draw a straight line in the middle with a spatula and it does not disappear immediately, it means that the syrup is starting to thicken.

7. The color of the syrup begins to darken. As the maltose is heated, the syrup becomes thicker and thicker. Keep stirring.

8. When the syrup is cooked until the pattern does not disappear when dripping, it is cooked.

9. Careful friends may find oil stains on the walls of the pot. In fact, the oil on the coconut milk is easy to separate. I have also encountered water and oil separation when making toffee before. My own experience is that as soon as I notice the separation of water and oil, I immediately increase the heat; medium heat is enough. The temperature will rise faster and the oil will not separate as quickly. This is what it looks like after I cooked it on medium heat. The fat has not overflowed and the sugar is ready.

10. Turn off the heat and let the syrup cool slightly. If you use a spatula to separate them at this time, you will find that the syrup contains many pores. I want the sugar blocks to be smoother, so I continue to stir after turning off the heat to allow the syrup to release air.

11. Put the sugar into the piping bag before it hardens. The sugar is still very hot at this time, so be careful not to get burned.

12. Squeeze it into your favorite mold. I don’t have an oven so I can’t bake it to make the bottom flat. Just press it with a spatula. After all, imperfections make it look like it’s made by yourself. Then wrap the mold with plastic wrap and put it in the refrigerator for a while. If the weather is cold, you can put it outside directly. In winter, it will freeze hard in half an hour.

13. Take it out of the mold and the fragrant coconut candy is ready. I remember that my family often bought coconut candy when I was a child because the elders loved to eat it. Now it is convenient and safe to make it yourself.

14. If you can’t finish the food, wrap it up in various candy papers and give it to others. I don’t have candy papers, so I cut some oil paper, which is also good.

You can learn to cook at home by following the introduction above. It is not only healthy, but also nutritious and delicious. Have you learned how to make the homemade fragrant coconut candy that the editor will introduce to you today?