Coconut Ice from The Times Cookery Book by Katie Stewart
Measure the sugar and water into a saucepan. Dissolve the sugar over low heat, then bring up to the boil. Cook rapidly until the temperature on a sugar thermometer reads 240°F (116°C), or until a...
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Ingredients
- little pink colouring
- 1 tablespoon single cream
- ¼ pint (1½ dl) water
- 1 lb (450 g) granulated sugar
- 4 oz (100 g) desiccated coconut
- 1 teaspoon vanilla essence
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