Today, I have a special guest. She is beautiful, sweet, very talented… Ladies and gentlemen, I present you Vanylica! She is one of my favorite photographers and I am so honored to have her sharing one of the greatest recipes I’ve ever seen for this month’s edition of SHF.
Enough of me now… On to the recipe you’ll be making very soon ;)
I believe Marija has already explained how I got here and what am I doing. So, without me talking too much, I just want to thank Marija for the hospitality. I am not sure I will be as good hostess as she is, but I hope you’ll forgive me
Copycat, you know what’s it about. When Marija wrote that here we copy all kinds of candies, she gave me a good laugh. I can tell you one thing, she’s right. Years in isolation, division into Eastern and Western markets, taught us to revive famous flavors…
My favorite flavor is the taste of coconut and chocoalte. You don’t have to guess twice… It’s the Bounty candy bar…
Here is what you’ll need to make them at home:
100 ml heavy cream
300 g sugar
250 g heavy cream flavored margarine (you can substitute it with regular margarine)
250 g dessicated coconut
150 g dark chocolate
2 Tbsp oil (for chocolate)
Believe it or not, that is all So, what do you have to do? Well, not much.
Dice margarine. Put cream, sugar and margarine in a pot and heat everything until it boils. Let it boil for another 5 minutes.
Remove from heat and stir in coconut.
Line rectangular baking pan with a baking paper and pour the mass inside. Leave in the fridge overnight.
The next day, turn it out onto a cutting board and remove the paper.
Cut it into cubes (as I usually do it) or into shape of a rectangular cuboid (which is the original shape of a Bounty candy bar).
Cover each cube with melted chocolate, let them harden, and then it’s all done. You can eat!
At the end of our short hang out, I would like to send you my regards, hope you like the recipe and will give it a try.
I’ll leave you now, as I know you already miss Marija.
Oh, and, don’t eat them all at once