Ingredients
3/4 cup butter
14 oz sweetened condensed milk
2 tsp vanilla extract
1/2 tsp salt
5 2/3 cup powdered sugar
1 lb flaked coconut
1 lb pecans, finely ground
3 oz paraffin (1/2 block)
1 1/2 lb semisweet chocolate morsels
Directions
In a large saucepan, melt the butter over low head and do not allow to
brown. Whisk in the condensed milk, vanilla, and salt. Then add the
powdered sugar, coconut, and pecans. Mix quickly; you will have to
use your hands. Coat a 9 x 13-inch baking pan with vegetable spray.
Transfer the candy mixture to the pan and pat it firmly in place.
Cover and store in the coldest part of your refrigerator overnight.
In a double boiler set over hot (not boiling) water, melt thr
paraffin and chocolate chips. Cut the coconut candy into 1 inch
squares. Using a toothpick, dip the candy into the chocolate to coat.
Place on waxed paper to harden. Will probably need to be hardened in
the refrigerator and stored there. Ruth from PA
Servings: 100 servings
Coconut Chocolate Candy Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these old records were just simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to academics is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During the time of the Romans a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into starters, main meal and dessert, a very modern way of dining. Aspicius also tells us how the cooks of his times used a wide range of herbs, including many that are still in use today such as bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an eruption in recipe publications, most of which are now in private libraries. Over the next few hundred years, the powerful and wealthy houses competed with each other to serve up the most extravagent banquests, and because of this chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, verifying, and recording popular recipes of the day. When we get to the 20th century, cook books are in high demand, as a result of higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Coconut Chocolate Candy recipe.
