Friday, October 16
These do need to be stored in the refrigerator but you can make them a few days ahead of your pink ribbon breakfast, school fete or birthday party.
3 cups icing sugar
1/2 cup milk
25 grams butter or margarine
1/2 tsp salt
3/4 cup dessicated coconut
Pink food colouring
In a saucepan, combine icing sugar, milk, butter and salt. Heat on medium heat until it boils, and takes on candy-like quality (It should be bubbling and if you take a teaspoon and put it into a bowl of cold water it should ball up in your fingers).
Add your coconut and give a quick stir to combine
Take off the heat and divide into two bowls. Allow to cool for 5 minutes, it should start to firm.
Mix one portion, either with a handmixer or stand mixture to ensure all ingredients are well combined and doesn't separate.
Press into a small greased tray (I pressed mine up to a small loaf tin) and put aside.
Put the other portion in your mixing bowl and add a few drops of food colouring, mix as the first portion and then press on top of the first portion.
Refrigerate for 2 hours.
Cut into desired portions and store in airtight container in the fridge.
Find this with other pink ribbon recipes here
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