This recipe comes from my husband’s grandmother, who is 97 years old. Unfortunately she is blind and cannot make the recipe herself anymore, but up to about 3 years ago she always made Coconut Ice, Fudge and Peppermint Creams (recipes also available on Bakersfriend) for the family at Easter Time.
Ingredients
- 2 cups of coconut
- 2 lbs. (4 cups) sugar
- 1 cup water
Method
- Boil together sugar and water for approximately 7 minutes until it forms a thread when taken out on fork
- Remove from heat and mix in coconut
- Put half mixture into greased pan
- Add a little pink colouring to remaining mixture
- Pour on top of white and let set
- Cut into squares when cooling
-Peggy Robinson