Recipe:
4 cups icing sugar 1 tsp vanilla essence
3 cups coconut pink food colouring
1 tin condensed milk
Method
Mix all ingredients together. Separate into two bowls and add pink food colouring to one. Press into a loaf tin, refrigerate and cut into 3cm squares.
2/3 cup water 2 drops pink food colouring
1 teaspoon vanilla extract
Method
Line a 7 x 7 inch pan with bakers paper. In a heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 120 C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes. Pour half of the mixture into the pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food colouring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.
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