Pina Colada Creams Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of milk (dry)
2 Tbsps of corn syrup (light)
2 Tbsps of butter (unsalted)
1/2 tsp of coconut flavoring (or extract)
1/2 tsp of pineapple flavoring (or extract)
1/4 c of candied pineapples; chopped
1/4 c of candied cherries; chopped
1/2 c of coconut flakes
12 oz of chocolate flakes (semisweet); melted
Instructions:
Combine together milk, corn syrup, and sugar inside a saucepan; stir continuously over moderately low heat until the sugar is dissolved then let it boil. Allow it to simmer till it reads (228 degrees F) on the sugar thermometer. Take out from the heat and add the butter; do not stir. Let the mixture cool to (110 degrees F) on the sugar thermometer.
Butter an 8 inch square metal pan and set it aside.
Transfer the candy mix onto a large mixing bowl then add pineapple and coconut extracts. Beat thoroughly till the candy isn’t glossy anymore. Fold in candied fruits and coconut flakes. Spread the mixture onto the buttered pan and chill and let it set.
Use your hands in rolling up a teaspoonful of the mix to make small balls then dip in the melted semi-sweet chocolate and place them onto a parchment paper and let it set.
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