Malaysian coconut candy

Ingredients

• 1 lb grated white coconut
• 2 1/2 cups granulated sugar
• 3/4 cup evaporated milk
• 1/4 teaspoon salt
• 4 tablespoons butter
• 1/2 teaspoon rose essence
• Red  food coloring

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Preparation

• Line a 9 tray with aluminium foil and grease the foil.
• Put the coconut, sugar, salt and evaporated milk in a large microwave safe bowl and mixrowave on high, for 15 minutes, stirring after every 5 minutes. Cook until mixture thickens. Cooking time is only an estimate as wattage of microwave differs.
• Add in butter and continue to cook 1 or 2 minutes at a time and stir.
• When the mixture is really thick, quickly add in rose essence and coloring.
  
• The candy is ready when the mixture leaves the sides of the bowl, almost like a lump. Also, the mixture will lose some of its shine, almost going matte. To test for doneness, roll a small piece into a ball and put ball into a glass of water, if the ball does not disintegrate, it is done.
• Working quickly, pour out the hot mixture into the greased tin and flatten top with the back of a clean rubber spatula.
• Let cool ten minutes and cut into squares whilst warm with a pizza cutter. Let cool completely. Lift the aluminium foil from the tray and using a sharp knife, complete the cutting the edges, where the pizza cutter could not reach. Break off the cut squares and serve or store in an air-tight container.

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