Strawstacks
Submitted by Scully
Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
90 minThese little coconut candies look like tiny haystacks sitting on your cookie tray, and they taste like brown sugar fudge with a chewy coconut twist. If you’ve ever made old-school stovetop fudge, you already know the drill.
Cook the brown sugar mixture to soft-ball stage, let it cool, beat it until thick, fold in the coconut, and drop spoonfuls onto wax paper. That’s it. About 60 bite-sized pieces from one batch.
They’re a standout on any holiday candy plate, tucked in between the traditional fudge squares and peanut clusters.
Kitchen Tips
- Use a candy thermometer and cook to exactly soft-ball stage. Too hot and the candy will be crumbly; not hot enough and it won’t set.
- Let the mixture cool a full 30 minutes before beating. Starting too early means the candy won’t thicken properly.
- Work quickly when dropping the candy. Once it starts to set in the pot, it firms up fast.
Ingredients
Directions
A fudge-type candy in different form, adding nice variety to a plate of assorted fudges.
In a saucepan mix all ingredients except coconut; cook without stirring to 238 degrees F.
Remove from heat, cool 30 minutes, and beat until mixture thickens.
Add coconut, blend in well. Drop by spoonful onto waxed paper in the shape of strawstacks.
Makes about 60 pieces.
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