Coconut Rollcandies 2 cup sugar 1/2 cup thin cream 1/2 cup chopped nuts 2 tablespoon butter or butter substitute 1/2 cup chopped raisins 2 tablespoon toasted coconut 1/2 teaspoon salt 1 teaspoon vanilla 2 tablespoon corn-starch Boil sugar, corn-starch, cream, butter, and salt to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts, coconut, and flavoring. Continue beating until mixture can be handled. Turn onto board dusted with powdered sugar. Knead until smooth and creamy. Shape into a roll. Sprinkle with additional toasted coconut. Slice with a sharp knife. Mrs. Bert Welsh, Mason, WI. |
