I had never done a jawbreaker in my life. I don’t know if this is a common sweet in all regions of Brazil, but in the interior of São Paulo, at least when I was a child, it was found a lot, today I don’t see it as often.
Mine has some peculiarities, the first is that I did everything intuitively, so I added a little sugar and a lot of coconut, which for my taste was more of a success than a mistake, but if you like it more cheesy, add more sugar.
First, bring the sugar, water and lemon juice to a boil and let it form a golden syrup, but not too dark, just golden. I used 12 tablespoons of sugar, 40ml of water and 2 tablespoons of lemon juice. Let it get to this point:
Then add the grated coconut. I used fresh coconut, about 1 and 1/2 cups (approximately half a coconut). The coconut will release a little water, keep it on low heat, let it boil a lot. Now you must leave it on the fire until it has that characteristic jaw-breaking color, which is an almost brown orange, but be careful, if the sugar burns it will become bitter. That’s why it’s important to use a thick-bottomed pan.
When it reaches the orange color, add another 40ml of water at room temperature. It will come away from the bottom and it is this water that will make it sticky when it dries, otherwise it would be hard like glass. Keep it on the heat for a few more minutes until the water dries.
Spread butter or margarine in a container, place the jawbreaker, let it cool outside the refrigerator and then just cut the pieces. Think of a wonderful sweet!!!
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