Wednesday, November 24, 2010

Homemade Coconut Bounty Candy Bars

Homemade candy is just so much better.


Better than anything....in the world...ever.


Some people don't like coconut. Some people like to read books that have nothing to do with food.

Weird.

I, in fact, love love loooove everything coconut.

Except piƱa coladas. There's something about the pineapple coconut combo that doesn't sit well with me. I haven't quite figured that one out yet....hmm...


Otherwise, you name it - coconut milk, coconut cream, fresh coconut, dried coconut, flaked coconut, the shredded stuff, young coconut, old coconut, coconut water, coconut curry....Coconut and chocolate...ok stop!

Coconut and Chocolate (correction: Dark Chocolate)- that's what I'm talking about.


So good it's not even funny right now.

Have you ever had a Bounty Bar? Ridiculous.

Similar to Mounds, or Almond Joy without the Almond. Either way - so so good.

I make them at home. They taste even better that way.

And it's easy. So so easy.

You can make them at home too. In fact, we should all make them at home and then we can all be very happy...


I just ate 5 of these little gems. Clearly, I'm very happy.

Cooking the condensed milk mixture promotes Maillard browning which creates all sorts of complex and rich caramel-like flavours, making this homemade candy bar a little more unique.


 You can also skip the food processor step and use the dried shredded coconut straight from the package. The bars will just have more of a chew to them. Both are great!
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