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Coconut Cream Toffee

ingredients

makes 30 - 40 pieces
1.5 litre (3 pt) single cream
400 g (16 oz) white sugar
flesh of 1 coconut, ground to a paste
5 g (1 tsp) cardamom seeds, ground
2.5 ml (1/2 tsp) rose water

method

1. Mix together the sugar and coconut, gradually add the cream and rose water. Add the cardamom seed and stir thoroughly.

2. Cook over a gentle heat in a saucepan until the mixture curls off the sides of the pan.

3. Press the mixture onto a greased baking tray and leave to cool.

4. Score it into squares and finish cutting into squares once it is cold.

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