Coconut Candy
Indulge in the tropical bliss of homemade Coconut Candy, a delightful treat bursting with rich flavors and a satisfying chewy texture. This easy-to-follow recipe combines the natural sweetness of shredded coconut with creamy condensed milk and a hint of vanilla for an irresistible confection that's perfect for any occasion. With just 10 minutes of prep time and 15 minutes of cooking, these bite-sized candies are prepared by boiling the candy mixture to the perfect soft ball stage, ensuring the ideal consistency before coating the coconut. Whether you’re making these for a holiday gift or a quick snack, Coconut Candy is a fuss-free recipe that delivers maximum flavor with minimal effort. Store them in an airtight container for a week and enjoy the tropical sweetness anytime!
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Recipe Information
Ingredients
- 3 cups sweetened shredded coconut
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 2 tablespoons unsalted butter
- 0.5 cup condensed milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Line a baking sheet with parchment paper and set aside.
In a medium-sized saucepan, combine the granulated sugar, light corn syrup, unsalted butter, condensed milk, vanilla extract, and salt.
Place the saucepan over medium heat and stir continuously until the butter melts and the sugar dissolves completely.
Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Allow it to cook until it reaches a soft ball stage (around 230°F or 110°C on a candy thermometer). This will take approximately 5-7 minutes.
Once the mixture has reached the desired temperature, remove the saucepan from the heat.
Quickly stir in the sweetened shredded coconut, making sure it is thoroughly coated with the candy mixture.
Using a tablespoon, drop spoonfuls of the coconut mixture onto the prepared baking sheet, forming small mounds.
Let the coconut candies cool and set at room temperature for about 30 minutes before serving.
Store the coconut candies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 516.2 g | 188% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 462.1 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 474 mg | 36% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
