Cocoanut Sponge Taffy

Ingredients

• Three pounds of sugar
• one pound of glucose
• one pint of water
• one pound of grated cocoanut
• one pint of molasses

Method

1. 1

   Boil to the soft crack, or 230° Fahr; add the cocoanut, stir, and let boil to the hard crack, 295° Fahr.; take off the fire, stir in a small teaspoonful of soda and pour on the slab.

2. 2

   Let cool and break in pieces.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 156. The excerpt below is the record exactly as published.

one pint of water, six ounces of butter. Mix sugar, water and glucose; boil to the crack, add butter, and boil a little longer, or to the hard crack 290° Fahr. Pour on buttered slab in a thin sheet and cut in tablets when cool; or fill into drop funnel and run out in drops on oiled pans. 1098.— MOLASSES TAFFY. Two quarts N. O. molasses, three pounds of sugar, eight ounces of butter, half a pint of water, flavor of nutmeg. Mix sugar, water and molasses; boii to the ball and add the butter; let boil to the cracK, or 270"' Fahr. Pour on the slab, let cool and cut. 1099.— PULLED TAFFIES. Take four pounds of sugar, two pounds of glucose, eight ounces of butter, one and one-half pints of water. Boil to 240° Fahr., add the butter and let boil to the crack, or about 260' Fahr., and pour on the oiled slab. I30 PAUL RICHARDS BOOK OF BREADS, CAKES, This taffy may be flavored with chocolate while hot, adding grated chocolate and vanilla flavor; or flavor ginger, strawberry, rose, etc., etc., and put it on the hook to pull. Flavor and color may be added while pulling. Crushed nut meats may be added while warm. When the taffy is nice and light, it is placed in slightly buttered pans. iioo.— CHEWING TAFFY. Thr6e pounds of sugar, one pint of milk, six ounces of butter, half a teaspoonful cream of tartar Stir milk and sugar on the fire till dissolved. When boiling add the cream of tartar; let boil to the crack; add butter and any suitable flavor. Stir the butter gently, and when well dissolved pour on the slab. Let cool and cut in squares; or put on the hook to pull. Draw out in bars and cut in pieces. iioi.— SPONGE TAFFY. Two pounds of brown sugar, one quart of molasses, one pint of water, one tablespoonful of vinegar, one large teaspoopful of soda. Boil as directed in No. 1098 to 270" Fahr. Take ofl the fire and add the soda. This will make the sugar foam and bubble. Pour on the slab and let cool; then cut in squares or break in pieces. 1 102. —POPCORN SPONGE TAFFY Three pounds of brown or granulated sugar, one pound of glucose, one pint of water, one and one-half pints of molasses, one pound of sifted popcorn. Boil to the hard crack, or 295' Fahr. Take off the fire and add one teaspoonful of soda, and stir in the popcorn. Put on the slab between the bars, level and let cool. Before it hardens cut in bars or squares. 1103.— COCOANUT SPONGE TAFFY. PEANUT TAFFY. Three pounds of sugar, one pound of glucose, one pini of water, one pound of grated cocoanut, one pint of molasses

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