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Cocada
Cocada is a beloved Brazilian coconut candy, a sweet and chewy confection often found at beaches and street markets. This recipe focuses on the classic caramelized version.
๐ง ์ฌ๋ฃ
- 300 g Shredded coconut(Unsweetened, preferably desiccated or finely shredded for best texture.)
- 300 g Granulated sugar
- 150 ml Water
- 3 Whole cloves(Optional, for a subtle spiced aroma.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the syrup: In a medium saucepan, combine the granulated sugar, water, and whole cloves (if using). Place over medium heat and stir until the sugar is completely dissolved. Bring the mixture to a boil.
โฑ๏ธ 10 minutes - 2
Cook the syrup to the soft-ball stage: Continue boiling the syrup without stirring. If using a candy thermometer, aim for 112ยฐC (234ยฐF). If not, test by dropping a small amount of syrup into cold water; it should form a soft, pliable ball. This usually takes about 10-15 minutes. Remove the cloves.
โฑ๏ธ 10-15 minutes - 3
Add the shredded coconut to the hot syrup. Stir continuously over low heat. The mixture will start to thicken and become glossy. Cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a thick, cohesive mass. This indicates the water has evaporated and the sugar has caramelized slightly.
โฑ๏ธ 15-20 minutes - 4
Form the cocadas: Lightly grease a baking sheet or a piece of parchment paper with a neutral oil. Working quickly while the mixture is still warm and pliable, use two spoons to drop rounded spoonfuls of the cocada mixture onto the prepared surface. Aim for roughly 1.5-inch diameter portions.
โฑ๏ธ 5 minutes - 5
Cool and set: Allow the cocadas to cool completely at room temperature until they are firm and set. This will take about 30-40 minutes. Once cooled, they can be gently peeled off the greased surface.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe 'pulling from the pan' cue is crucial. The mixture should become very thick and start to clump together, indicating it's ready to be shaped.
- โFor a more colorful cocada, you can divide the mixture in Step 3 and color portions with food coloring (red, green, pink are popular).
- โCocadas are a classic street food in Brazil, often sold by vendors on beaches and in busy urban areas.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Moist Cocada: For a softer, moister version, replace some or all of the water with sweetened condensed milk. Cook until thickened and just starting to caramelize.
- Brown Sugar Cocada: Substitute brown sugar for granulated sugar for a richer, deeper caramel flavor.