- Butter the sides of a heavy 2-quart saucepan. In pan combine sugar, water, cream, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 240 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 15 to 20 minutes.
- Remove pan from heat. Cool, without stirring, to 110 degree F. This should take about 45 minutes. Remove thermometer. Beat with the wooden spoon until candy is just beginning to thicken; add coconut and pineapple. Continue beating until creamy and slightly stiff. This should take about 5 minutes total.
- Shape candy into 1-inch balls; place on parchment or waxed paper. Let stand about 20 minutes or until dry. Melt dipping chocolate or confectioners coating. Dip balls into the melted chocolate. Let stand until dry. Store tightly covered in a cool, dry place. Makes about 40 pieces.
From the Test Kitchen
Up to 3 days ahead prepare creams. Store in a cool dry place in a tightly covered container.
If desired, immediately after shaping the candy into 1-inch balls, roll the balls in sifted powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.
Nutrition Facts (Coconut-Pineapple Creams)
- Per serving:
- 111 kcal ,
- 4 g fat
- (3 g sat. fat ,
- 1 mg chol. ,
- 2 mg sodium ,
- 18 g carb. ,
- 0 g fiber ,
- 0 g pro.