Boil sugar and milk to 240\u00b0 on candy thermometer or soft ball stage.
Remove from heat and immediately stir in coconut, pecans and butter.
Return to heat and continue cooking, stirring constantly, until candy returns to soft ball stage.
Beat until slightly thickened, but not until it loses its gloss.
Add vanilla.
Cook 3 minutes.
Drop by tablespoonfuls onto double thickness of buttered waxed paper.
Yields 24 pralines.
25 degrees F. Spread the coconut evenly onto a baking sheet
Combine sugar-coconut - milk in a heavy pot -bring to a boil over medium heat. Boil-stirring until the mixture comes to the soft-ball stage-about 239\u00b0 degrees on a candy thermometer.
Remove from heat- add butter - beat until mixture begins to sugar.
Drop in small mounds on wax paper.
Cool - gently lift with a thin knife. Store in an airtight container.
Mix sugar, soda and salt in a large skillet. Add milk, stirring well to mix with dry ingredients. Cook approximately 15 minutes over medium-high heat until mixture reaches the soft ball stage (approximately 235\u00b0). Stir constantly and scrape the sides of the skillet as you stir. Once the mixture reaches the soft ball stage, add the coconut and continue to boil 5 minutes. Remove from heat and beat by hand 2 to 3 minutes until it thickens. Drop by tablespoons onto waxed paper or buttered surface. Let cool. Yield: 1 dozen.
Put sugar, Karo, milk and water in large saucepan.
Cook over medium heat.
Stir constantly.
Cook to soft ball stage or 230\u00b0. Remove from heat, add butter, vanilla, pecans or coconut.
Beat well.
Drop by tablespoons on wax paper, small amounts and work fast.
Let cool.
Store in tightly closed container.
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
ut the 2 tablespoons of coconut.
5. Mix well, and
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
o pan.
Stir in coconut milk and heat through without
>recipe in half, use one.
7 ounce package of flaked coconut
Combine sugars and evaporated milk in heavy saucepan. Cook over medium heat. Stir in butter, pecans and coconut. Cook until candy reaches soft ball stage. (Mixture will form a soft ball when dropped in a cup of cold water.)
Cool 2 minutes. Beat until thick, but glossy.
Drop by tablespoon onto wax paper. Cool thoroughly.
In thick walled pot over medium heat, melt sugar, evaporated milk, dash of salt and butter.
Add coconut, pecans and almonds. Cook over medium to low heat for 18 to 20 minutes.
Remove from heat and add almond extract.
Cool slightly.
Scoop onto waxed paper laid over paper towels with a small bladed ice cream scoop. Makes 38 to 42 pralines depending on size of scoop.
For firmer pralines, use 1/2 stick of butter.
Sift sugar and cocoa into a thick walled pot.
Add butter, milk, corn syrup and salt.
Cook until melted.
Add coconut and cook over medium to low heat approximately 20 minutes.
Remove from heat.
Add vanilla and coconut extracts.
Stir and cool slightly.
Spoon onto waxed paper laid over paper towels with small ice cream scoop.
Makes 28 to 30 pralines.
In thick walled pot over medium heat, melt sugar, evaporated milk, butter, salt and chocolate.
Add coconut and pecans.
Cook for 18 to 20 minutes over medium heat to low heat.
Remove from heat.
Add vanilla extract.
Cool slightly.
Scoop onto waxed paper laid over paper towels with a small ice cream scoop.
Makes 28 to 32 pralines depending on size of scoop.
For firmer pralines, decrease butter by 1/2 stick.
eat and stir in the coconut milk. For an extra creamy
mixing bowl.
Dissolve coconut milk powder with water, add