3 cup granulated sugar
1 cup milk
3 cup grated coconut
Directions
Boil the sugar and milk over a medium heat until it forms a thin
syrup. (232 to 240 degrees on your candy thermometer) Add grated
coconut, stirring frequently to prevent burning. When mixture
thickens, drop by the spoonful onto a piece of waxed paper and allow
to cool. This will make 24 nice pieces.
A drop of your favorite seasonal food coloring can be added for
variety.
From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy
Horn Posted by: Bill McGimpsey
Servings: 6 servings
Coconut Candy Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into history, at least as far back as the Egyptians, and possibly even further than that. In practice though, generally, these early cook books were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, main course and desserts, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times made use of many aromatic flavours, including a few you will know like basil, rue and dill. As our culinary historical trip moves to more modern times we find a couple of cookery books which date from the 1300s - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are not about the indian curry that appears on menues today, but rather descriptions of the types of meals on the menus of the rich and powerful of that time. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new herbs and spices led to an increase in books on cookery, some of which still exist in academic collections. By the arrival of the twentieth century, cookbooks are highly popular mostly due to higher levels of literacy, leisure time and being a little richer. The introduction of television gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Coconut Candy recipe.
