Pina colada creams
Pina colada creams recipe in the candy category
Recipe ingredients:
- 2 cups granulated sugar
- 1/2 cup milk
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 1/2 teaspoon coconut extract
- 1/2 teaspoon pineapple extract
- 1/4 cup chopped candied pineapple
- 1/4 cup chopped candied cherries
- 1/2 cup flaked coconut
- 1, 12 ounces, package semisweet chocolate chips, melted
Recipe method:
- In a 3 quart heavy saucepan, over low heat, combine sugar with milk and corn syrup, stirring until sugar dissolves.
- Bring to boiling.
- Simmer until mixture registers 230 degrees F on a candy thermometer, melting sugar crystals as they form at edge of mixture with a wet pastry brush.
- Remove pan from heat.
- Add butter, without stirring.
- Cool mixture to 110 degrees F.
- Grease an 8 inch square baking pan. Set aside.
- Pour cooled candy mixture into the large bowl of an electric mixer.
- Add coconut and pineapple extracts.
- At medium speed, beat until candy loses its gloss.
- With a spoon, stir in remaining ingredients except chocolate.
- Pour mixture into the prepared pan.
- Refrigerate candy until set.
- With hands, roll about 1 teaspoonful mixture into a ball.
- Dip into melted chocolate.
- Place on a wax paper lined baking sheet until chocolate sets.
Tags: pina, colada, creams, recipe, candy, recipes, cooking