Cocoanut Cream Candy

Ingredients

• One coconut
• one and one-half pounds granulated sugar

Method

1. 1

   Heat sugar and coconut milk until melted; boil five minutes, add grated coconut, boil ten minutes longer while stirring constantly.

2. 2

   Pour onto buttered plates and cut into squares.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 31. The excerpt below is the record exactly as published.

one and one-half pounds granulated sugar, one-half pint molasses^ one half pint Avater, one-quarter cup vinegar in an agate kettle. Heat; Avhen boiling add one-half teaspoonful cream of tartar, boil until it crisps in cold Avater. Stir, Avhen almost done, add one-quarter pound butter, one-quarter teaspoonful soda. Cool in buttered pan and pull. 32 USE DAN RIVER SELF-RISING FLOUR A KI>{OX GELATINE Dessert or Salad is attractive and appetizing BUTTER SCOTCH. Three cups granulated sugar, one-half cup water, one- half cup vinegar, (or one-half teaspoonful cream of- tartar) one tablespoonful butter, eight drops extract of lemon. Boil without stirring till it will snap and break. Just before taking from the fire, add a quarter of a teaspoonful of soda; pourMnto well-buttered biscuit tins, a quarter of an inch thick, mark off into inch <^quares when partly cold. FONDANT (COOKED.) Two cups granulated sugar, two-thirds cup hot water, a pinch of cream of tartar, stir over the fire until sugar is dissolved, but do not stir while boiling, then add the cream of tartar, cook till it just begins to form a soft ball; pour out in dish, set in pan of cold Avater; as soon as you can bear to hold your finger in, begin to stir with spoon till white, then knead for a few minutes with the hands. This is the foundation for all bon bons. It can be made into many different kinds — Avalnut creams, chocolates of all kinds, nut squares, peppermint drops and for coating. Put fondant in saucepan and stir continuously until it is re melted; if not stirred it will go back to sugar. For nut squares, as soon as fondant begins to soften stir in chopped nuts. COCOANUT CREAM CANDY

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