Spoiler Alert: These sweets are not good for you. The only identifiable health benefit is: they taste so good, they make you happy 🙂
They certainly make my Maus happy – I got a hug as she munched into one!. Maus loves all things coconut so when I spied these sweets in my book, Chocolate and Confections by Peter Greweling, I knew I had to give them a go.
As I have mentioned before, I highly recommend this book if you are interested in making sweets at home. I bought the book in an endeavour to improve my chocolate tempering skills, which I am still to perfect. In the meantime, I am trying out Mr Greweling’s recipes. So far, so good. It is an American book so there is a bit of converting to do but it is easy to convert oz to grams (if you don’t have dual unit scales), and Farenheit to Celsius, on the net. There are no fancy ingredients. So far, I have been able to find everything I need at Woolworths (That is not an ad for Woolworths – I actually hate the place – it is just that it is the closest, large supermarket to me). I have also found the coconut and glucose syrup in the local Foodworks and a few people have told me they have seen corn syrup around, but I haven’t.
As with all sweet making, you will need a good digital thermometer for this recipe.
- 56g water
- 170g sugar
- 340g light corn syrup (substitute Queen brand glucose syrup which you can find in the baking section at Woolworths)
- 340g sweetened shredded coconut (I found McKenzie’s brand next to the desiccated coconut at Woolworths).
- 56g marshmallow crème (Marshmallow Fluff can be found in the spreads section of Woolworths [I can’t even bear to think that some parents would let their kids put this on bread, but that is another issue.] or make your own. It is basically a meringue mixture – there are piles of recipes on the net.)
- 1 tsp vanilla extract
- Lightly oil a 22cm square baking pan and line it with plastic wrap.
- Combine the water, sugar, and corn syrup (glucose syrup) in a saucepan and bring it to the boil, stirring constantly.
- Cover the saucepan and continue boiling for 3 minutes.
- Remove the lid, insert a thermometer and continue boiling the mixture until it reaches 118.3°C (245°F).
- Remove the saucepan from the heat, stir in the coconut and then the marshmallow creme and vanilla extract.
- Spoon the mixture into the prepared baking pan and flatten.
- Allow it to cool completely to room temperature.
- Remove from the baking pan by pulling the plastic wrap. Place on a sheet of baking paper and remove the plastic wrap.
- Cut the mixture into 2.5cm squares.
- Either eat as is, coat in melted compound chocolate or give tempering chocolate a go. If you decide to coat the sweets in chocolate, Peter recommends marking the top with a fork and decorating with a bit of extra coconut. I tried marking a few but, to be honest, getting the sweets enrobed in the chocolate before it went out of temper was more than enough for me. My fork marks left a lot to be desired.