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Mexican Cocoanut Kisses
1 cup molasses 2 1/2 to 3 cups shredded cocoanut 1/8 teaspoon soda Add soda to molasses and put on stove and boil until syrup reaches "soft ball" stage. Remove from fire, stir in cocoanut and beat until mixture begins to cool. Shape in small 1 in. balls.
A two-ingredient molasses candy that depends entirely on hitting the right sugar stage. A thermometer removes all the guesswork.
- "Soft ball" means 236-240F"Soft ball" is usually given as 235-240F -- clip a candy thermometer to the pan and pull the molasses at about 238F. Below that the balls will be too soft to hold their shape; taken much higher the candy sets firm and hard rather than chewy.
- The soda is not a leavener hereAn eighth teaspoon of baking soda neutralises some of the acid in the molasses and lightens the colour and texture slightly. It also makes the syrup foam up sharply when added, so use a saucepan at least three times the volume of the molasses.
- Which molassesUse ordinary unsulphured dark molasses, not blackstrap, which is bitter and low in sugar, and not treacle-style blends cut with corn syrup. The sugar content of the molasses is what sets the candy.
- Cocoanut is coconutPeriod shredded coconut was unsweetened and drier than most modern bagged product. Unsweetened shredded or desiccated coconut gives the closest result; sweetened flake will work but push the candy toward cloying and will need the full 3 cups.
- Beat only until it thickensStir in the coconut off the heat and beat just until the mixture loses its gloss and stiffens. If you beat it cold it becomes crumbly and will not compact into balls.
- ShapingButter your palms lightly or work with damp hands; the mixture is aggressively sticky at the right temperature. Roll quickly and set the balls on parchment or a buttered sheet to firm up.
- Yield and keepingExpect roughly 30 to 36 one-inch balls. Stored airtight at room temperature they keep about a week; refrigeration makes molasses candy weep.