Chinese Coconut Candy
|Coconut liquid||3⁄4 Cup (12 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||2 Cup (32 tbs)|
Open coconut, reserving liquid.
Remove coconut meat in as large pieces as possible and trim off brown skin with a vegetable peeler.
Cut in strips about 2" long and 3/8" wide.
Mix sugar and coconut liquid in a large, heavy saucepan, insert candy thermometer, and heat, stirring constantly, over moderate heat until sugar dissolves.
Add coconut and boil, uncovered, to 240° F. or until a drop of candy forms a soft ball in cold water; stir once or twice just to keep coconut from sticking.
Remove from heat and stir gently until mixture sugars and coats coconut.
Using 2 forks, lift strips to wax-paper-lined baking sheets, separate into individual pieces, and cool.