Category : Desserts
Author : MarlonB
Hits : 3016
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Date : 10/02/2001
2 cups granulated sugar 1/2 tsp cream of tartar 1/4 lb shredded coconut 1/2 cup water Chocolate Dipping Sauces Serves/Makes:12 large or 18 smaller bars
Mix sugar, cream of tartar and water; put this mixture in a large saucepan and stir until it boils, continue to stir and only stop stirring and until it foms a nice soft ball when dropped into icy water.Take off the stove and beat until it whitens, then add the shredded coconut and continue beating until it becomes thick.Pour into a buttered pan and when it is cool, slice into bars. Dip into Chocolate Dipping sauce. (We use semi-sweet chocolate chips melted for the dark chocolate ones and we use White Chocolate Almond bark to dip for the white ones). For pretty spring or Spring bars, use white almond bark to dip and have it tinted to your favorite pastel colors! For Easter, tint the white almond bark, and while the bark is still warm, press a colorful jelly bean of your choice onto the top and use some green tinted coconut as a decorative grass around the jelly bean (egg). A wonderful treat for your Easter Celebrations!
Acorn Squash Season
Acorn squash is available year-round with a peak from October through December. Danish squash from Northern states is available May through October.
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