Cocoanut Caramels

Ingredients

• 1 cupful desiccated cocoanut
• 1 cupful milk
• 2 tablespoonfuls glucose
• 1 cupful cream
• 1 lb. brown sugar
• 1 teaspoonful rose extract
• 0.5 cupful Crisco
• 1 teaspoonful almond extract
• 0.5 teaspoonful salt

Method

1. 1

   Soak cocoanut in milk for twenty minutes.

2. 2

   Combine with sugar, glucose, salt, and one-third of the Crisco in a saucepan.

3. 3

   Boil until it reaches 230°F, then add remaining Crisco, cream, and extracts.

4. 4

   When it reaches 250°F, pour into a greased tin and cut when half cold.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 77. The excerpt below is the record exactly as published.

teaspoonful salt Blanch, split, and bake almonds to golden brown. Crisco a tin, and sprinkle almonds on it split side down. Dissolve sugar and water together in saucepan, add Crisco, salt, and cream of tartar, and boil until when tested in cold water it will be brittle, or 300° F. Add almond extract and pour over nuts. When firm, cut in squares. Sufficient for one large pan. Cocoanut Caramels 1 cupful desiccated cocoanut 1 cupful milk 2 tablespoonfuls glucose 1 cupful cream 1 lb. brown sugar 1 teaspoonful rose extract ¥% cupful Crisco 1 teaspoonful almond extract

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