Cocoanut Caramels

Ingredients

• 1 pound of dried cocoanut

Method

1. 1

   Use the above recipe, beating in coconut when the chocolate begins to sugar.

2. 2

   Block in the usual size.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 44. The excerpt below is the record exactly as published.

e pound of dried cocoanut, 2 ounces of butter, 2 cups of milk, 2 pound of brown sugar, Sauer's vanilla extract to taste. Boil the sugar, milk and butter until it ropes from the spoon ; then beat the cocoanut in, and continue beating until hard. Pour on buttered dishes and block in squares. Maple Creams. Take one-half as much water as maple sugar, and boil it without stirring. When it is nearly done, drop in a small piece of butter. When it will harden in cold water, take off and beat rapidly until it becomes waxen. Make in small balls and place an English walnut on each side. Chocolate Caramels. Four pounds of brown sugar, ^ pound of Baker's chocolate, Vz pint milk, ^ pound of butter, i small bottle of Sauer's vanilla extract. Cook until it hardens when beaten well. Pour out on buttered dishes and stir until it sugars. Cream Chocolate Caramels. One and one-half pounds of brown sugar, ^ pound of choco- late, J^ pound of butter, Yz pint milk. Flavor with Sauer's vanilla. Cook for 10 minutes from the time it boils hard, and beat until it begins to sugar. Pour in buttered dishes and cut in blocks. Cocoanut Caramels

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