Coconut Candies

Recipe View In a medium-sized, heavy-bottomed saucepan, combine the milk and sugar. (2 minutes)

Recipe View Place the saucepan over medium heat and stir constantly until the sugar is fully dissolved and the mixture is smooth. (3 minutes)

Recipe View Once smooth, cease stirring. Heat the mixture, undisturbed, until it reaches a temperature between 234 and 240 degrees Fahrenheit (112 to 116 degrees Celsius) on a candy thermometer. This is known as the 'soft-ball' stage. Alternatively, test by dropping a small amount of the syrup into a glass of cold water; it should form a soft ball that flattens when removed and placed on a flat surface. (15-20 minutes)

Recipe View Remove the saucepan from the heat immediately. Stir in the flaked coconut and vanilla extract until evenly distributed throughout the mixture. (2 minutes)

Recipe View Allow the mixture to cool slightly for about 5-10 minutes. This will help the candies hold their shape. (10 minutes)

Recipe View Line baking sheets with waxed paper or parchment paper.

Recipe View Using a spoon or a small cookie scoop, drop rounded spoonfuls of the coconut mixture onto the prepared sheets, spacing them slightly apart. (10 minutes)

Recipe View Allow the candies to cool completely at room temperature until firm. This may take several hours. (120 minutes)

Recipe View Once firm, gently peel the candies from the waxed paper and store them in an airtight container at room temperature.