A fudge-like coconut candy log loaded withgolden raisins, nuts and toasted coconut.
Recipe: Coconut Roll
2 cups granulated sugar2 tablespoon cornstarch
Combine sugar and cornstarch in large,heavy saucepan, mixing well. Add cream, butter and salt and bringto a boil over medium heat. Cook to the soft ball stage (236°F/ 110°C) or when soft ball forms with a small amount is dropin cold water, and flattens when removed. Remove from heat.
Cool to room temperature. Beat with aheavy wooden spoon until creamy.
Add raisins, nuts, coconut, and vanilla.Continue beating until mixture can be handled.
Turn onto a flat surface dusted with powderedsugar. Knead until smooth and creamy. Shape into a roll. Rollin additional toasted coconut, if desired.
To serve, slice with a sharp knife intoserving pieces. Store tightly wrapped.
1/2 cup half-and-half2 tablespoons butter1/2 teaspoon salt1/2 cup golden raisins, chopped
1/2 cup chopped nuts
2 tablespoons coconut; toastedAdditional toasted coconut for rolling
1 teaspoon vanilla extract
Makes about 1 1/2 pounds candy.
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