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Categories:Viewed: 80 - Published at: 5 years ago
Ingredients
- Confectioners' sugar
- 2 cups cold water, divided
- 4 envelopes unflavored gelatin
- 4 cups sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- Toasted sweetened shredded coconut and ground pecans, optional
Method
- Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water.
- In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes.
- Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight.
- Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.