Cuban Turrones Recipe

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Cuban Turrones

From Dorothy McNett's recipes at Traditional candy/cookie/dessert/treat!

1 pkg. extra dark chocolate chips (Guittard's 11.5 oz. pkg)
1 can (14 oz.) sweetened condensed milk
1/2 cup coconut milk
3 cups finely shredded unsweetened coconut
2 tablespoons unsalted butter
1 teaspoon freshly grated orange zest
1 teaspoon vanilla

Line a baking sheet with a silicone mat or parchment paper. In glass measuring cup melt 3/4 cup of the chocolate chips in microwave for 1 minute, stir, and add another 30 seconds as needed to melt nicely. Spread it out on the prepared baking sheet into a 7 - 8 inch square. Allow it to cool 1 hour to set up. In meantime in a heavy bottomed saucepan, combine the condensed milk, coconut milk, coconut, butter and zest. Bring to a boil, reduce to simmer and stir constantly for about 5 minutes, or until it is taking on a bit of a tan color but not browning or burning. Stir in the vanilla and set it aside for at least 45 minutes, stirring from time to time, so that it cools down but it can still be a bit warm but not hot. Spread it out over the chocolate layer. Now melt the remaining chocolate chips (about 1 cup) in microwave 1 minute, stir, and add another 30 seconds or more to finish the melting. Very carefully spread it over the coconut layer. Allow to cool for several hours or overnight, and then cut into squares.

Recipe created 2015-07-28.

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