coconut ice v.2

[rm]

Not quite Darrell Lea, but i got the texture, taste and consistency much closer this time. Secrets seem to be using caster sugar (which is very hard to find here), more boiling, a tiny bit of vanilla extract and a hell of a lot more than a "pinch" of cream of tartar.

I was going to do coconut bread tonight too, as that is breakfast for a week, but I need more flour and sugar and I am not sure if I am that motivated, having already braved the grocery store once today.


2 cups caster sugar
1/2 cup milk
6 oz Dessicated coconut
1/2 tsp Cream of tartar
1/4 tspn vanilla extract
1 drop red food coloring

Comments

[(Anonymous)]

Some recipes call for cream of tartar, some don't. What's the difference in that made with and that made without?

[rm.livejournal.com]

Without the candy is much more fragile, and you have to handle it very carefully or it just crumbles. The more cream of tartar I use the chewier it seems to get, which makes it closer to the commercial versions I've had.