Recipes+
Ingredients
Method
1.Sift icing sugar and cream of tartar into a large bowl; stir in coconut.
2.Add condensed milk, essence and a little green food colouring; stir to combine.
3.Line a large baking tray with baking paper.
4.Roll heaped tablespoons of coconut mixture into 14cm logs. Bend one end to make candy cane shape; place on prepared tray. Chill canes 30 minutes, or until set.
5.Using writing icing, pipe diagonal stripes across candy canes. Set at room temperature about 1 hour.
Use writing icing that sets hard; it’s available from the cake decorating aisle of supermarkets.
Note
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