Coconut Candy (Dundun)

Instructions

1. 1In a medium saucepan (about 2-3 quarts), combine the 1 cup of sugar and 1/2 cup of water. Place the saucepan over medium heat (approximately 135-176.7°C / 135-175°C).
2. 2Stir the mixture constantly with a spoon until the 1 cup of sugar is completely dissolved and the liquid comes to a rolling boil. This should take about 3 to 5 minutes.
3. 3Once boiling, add the 2 cups of coconut flakes and the 1 tsp of vanilla extract to the saucepan. Stir well to combine all ingredients.
4. 4Reduce the heat to low (approximately 93.33-135°C / 93-135°C) and continue to cook, stirring constantly with a spoon, for 15 to 20 minutes. The mixture will thicken considerably, and the coconut flakes will become translucent.
5. 5Immediately remove the saucepan from the heat. Line a large baking sheet (about 33.02 × 45.72 cm) with parchment paper. Carefully spread the hot coconut mixture evenly onto the prepared parchment paper using a spatula.
6. 6Allow the coconut candy to cool completely at room temperature for at least 1 hour, or until it is firm and no longer sticky to the touch. This cooling step is crucial for the candy to set properly.
7. 7Once fully cooled and firm, use a sharp knife to cut the coconut candy into 2.54 cm squares or your desired shapes.

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