(About 16 sweets) White layer

  • 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. 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.