Cocoanut Candy

Ingredients

• 2 teasp butter
• 1 1/2 cups sugar
• 1 cup milk
• 1/2 teasp vanilla
• 1/4 cup grated cocoanut

Method

1. 1

   Melt butter, add sugar and milk, stir until dissolved.

2. 2

   Boil for 12 minutes, then add vanilla and cocoanut.

3. 3

   Beat until creamy, pour on a buttered plate, cool, and mark in squares.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 140. The excerpt below is the record exactly as published.

1 teasp vanilla and i/^ teasp lemon extract, or a few drops of peppermint or oil of wintergreen. Sugar Candy Put 2 tablesp butter in a granite-ware kettle, and when melted add 2 cups sugar and V2 cup vinegar. Stir until sugar is dissolved, and boil until when a little of the mixture is drop- ped in cold water it will become brittle. Pour on a buttered pie plate, and pull, the same as molasses candy. Cream Candy Into an agate-ware kettle put 3 cups sugar, i^ cup boiling water, V2 tablesp vinegar, and ^A teasp cream of tartar. Stir until the sugar is dissolved, then boil without stirring until it will brittle when a little is dropped in cold water. Pour on a buttered plate, and as soon as it can be handled, pull until 210 FARM AND HOME COOK BOOK white and glossy, meanwhile working in any desired flavor — ■ lemon, orange or vanilla extract, or a few drops of oil of win- tergreen or sassafras, or peppermint. Cut in small pieces and lay on a buttered plate to cool. Old-Fashioned Butter Scotch Boil together until it will brittle, 1 cup sugar, i/4 cup molas- ses, 1/2 cup butter, 2 tablesp boiling water, and 1 tablesp vine- gar, then pour on a buttered plate, and before it hardens, mark in squares with a knife. If liked, a little vanilla ex- tract or cinnamon may be added, after removing from fire. Plain Butter Taffy Boil until it brittles, 2 cups brown sugar, i/4 cup molasses, 2 tablesp each vinegar and water, and % teasp salt. When nearly done add i/4 cup butter, and after removing from fire, 2 teasp vanilla extract. Pour on a buttered plate, and before it hardens, mark in squares with a knife. Horehound Taffy Buy any desired quantity of pressed horehound at the drug store, cut off a piece about 1 inch square, and steep 1 minute in 2 cups boiling water, then strain through a double cheese cloth, add 3 cups sugar and ^^ teasp cream of tartar, and boil until it will brittle, then pour on a buttered plate, and before it liardens, mark with a knife in small squares. Chocolate or Nut Caramels Put 2^/^ tablesp butter in a kettle over the fire, and when melted add 2 cups molasses, 1 cup brown sugar, and i/^ cup milk. Stir until sugar is dissolved, let come to the boiling point, then add 2 or 3 squares bitter chocolate, and stir until it is melted. Boil until, when a little is dropped in cold water, it can be shaped into a soft, firm ball, between the :fingers, then remove from fire, add 1 teasp vanilla, pour on a buttered plate, and when cool, mark in inch squares v/ith a sharp knife. To make nut caramels, add to the above 1 lb English walnuts, chopped fine, or V2 lb blanched almonds, chopped, or any other nut meats. Cocoanut Candy Put 2 teasp butter in a granite-ware saucepan, and when melted add 1 V2 cups sugar and 1 cup milk

Cook this with the app: pantry check, scaling, and the assistant.