Recipe

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• 2 cups sugar
• 1 tsp liquid glucose
• 1/2 cup milk or 1/2 cup water
• 1/2 cup coconut
• red food coloring

• 1 Place sugar, glucose and liquid into a saucepan.
• 2 Bring to the boil, stirring constantly.
• 3 When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
• 4 Divide coconut and add to both; beat till thick.
• 5 Put into a greased tin, pressing firmly.
• 6 Allow to become quite cold before cutting.