(About 16 sweets)
- 400 g (500 ml) sugar
- Pinch of salt
- 150 ml water
- 1 ml cream of tartar
- 12,5 ml glucose syrup (at pharmacies)
- 5 ml vanilla essence
- 160 g (500 ml) desiccated coconut
Line a pan of about 26 x 13 cm and 5 cm deep with baking paper and grease it. Combine sugar, salt, water, cream of tartar and glucose in a pot. Bring to the boil over low heat while stirring continuously. It mustn’t start to boil before the sugar is dissolved. Boil to 115 °C (use a sugar thermometer). Take off the heat and let cool to lukewarm (40 °C). Add vanilla and coconut. Beat until thick and creamy – it’s easiest with an electric beater. Pour mixture into lined pan. Now make the pink layer.
Follow the recipe for the white layer. When you add the vanilla, also add a few drops of pink food colouring. Spoon pink layer on top of white and allow to set before cutting into cubes.