CD Confectionery 90mins
Makes 20 pieces Cold Sweets Confectionery Eggless Dairy Free
1 teasp Vanilla
2 drops Red Food
1. Line a
17x17cm/7 x 7-inch baking tin with parchment or waxed paper.
2. Place the sugar
and water in a medium saucepan and heat gently until sugar has dissolved.
3. Bring to the
boil and cook until it reaches 240F/120C on a sugar thermometer, or when a
little of the syrup forms a soft ball when dropped
in a glass of cold water.
4. Remove from
heat, stir in vanilla and coconut and continue to stir until mixture begins to
thicken about 5 to 10 minutes.
5. Pour half of
the mixture into the prepared pan and level the surface with a palette knife or
6. stir in the
food colouring to the remaining mixture and mix well then pour the pink mixture
over the top of other layer. Level the top and press all down firmly with the
back of a spoon. Set aside and leave to harden.
7. Once set, turn
out of the pan, remove the paper and cut into squares with a sharp knife.
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