Cocoanut Caramels

Ingredients

• 3 lbs. of granulated sugar
• a table-spoonful of butter
• a cupful of milk
• two teaspoonfuls of extract of lemon
• one grated cocoa-nut

Method

1. 1

   Put sugar, butter, milk, and lemon extract in a kettle.

2. 2

   Stir until dissolved; add grated coconut, boil until stiff, pour into buttered tins, mark into squares, let cool, and break apart.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 81. The excerpt below is the record exactly as published.

Cocoanut Caramels. — Put 3 lbs. of granulated sugar with a table-spoon- ful of butter, a cupful of milk, and two teaspoonfuls of extract of lemon in a kettle. Set over the fire and stir until dissolved ; add one grated cocoa- nut, boil until stiff, pour into buttered tins, let stand a few minutes, mark off into tiny squares, let cool, and break apart. For a variety the cocoa- nut may be omitted, and the caramels flavored with vanilla, lemon, or pine- apple. All caramels are better when freshly made. Cocoanut Cream-bars. — Boil 3 lbs. of granulated sugar, a teacupful of water, and half a teaspoonful of cream of tartar together until thick ; flavor ; take from the fire, let cool slighty in the kettle, then with a large wooden spoon rub and scrape the mixture against the sides of the kettle until it looks creamy. Add a large, grated cocoanut, mix well, but do not let stand too long. Pour into wide, shallow tins covered with but- tered paper. When cold, lift the paper out, cut the candy into bars, and stand aside a day or two before using. Chocolate, or any nuts desired, may be used in place of the cocoanut. Cream Candy. — Put four cups of granulated sugar with two of water and one of thick cream in a kettle; stir until the sugar dissolves; add a table-spoonful of butter

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