Coconut Candy

Ingredients

• Two and one-half pounds of brown sugar
• 1 grated cocoa-nut

Method

1. 1

   Put on the sugar with the milk of the cocoanut, let it boil until crisp when dropped into water.

2. 2

   Stir to prevent burning, then add the nut and stir it until it leaves the sides of the pan.

3. 3

   Pour in a dish that has been rubbed over with butter.

4. 4

   When nearly cool cut into squares.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 76. The excerpt below is the record exactly as published.

Two and one-half pounds of brown sugar, 1 grated cocoa- nut. Put on the sugar with the milk of the cocoanut, let it boil until crisp when dropped into water. Stir to prevent CANDIES 169 burning, then add the nut and stir it until it leaves the side3 of the pan. Pour in a dish that has been rubbed over with butter. When nearly cool cut into squares. — Mrs. Henry Perry. KARO TAFFY. One-half pound can of Karo syrup, 2 cups of granulated sugar, V4 cup of vinegar, tablespoon of butter, same of vanilla extract. Boil all but the vanilla until brittle when tried in cold water. Add the vanilla and pour into a buttered pan; cut in squares when cooled, then cut in short lengths. PEPPERMINT CANDY. Three cups sugar, 1 cup water, 1 teaspoon butter, 1 tea- spoon vinegar, a few drops of oil of peppermint or essence of peppermint. — Mrs. Will Keith. COCOANTTT CANDY. Four cups sugar, 1 cup milk. Boil sugar and milk to- gether for 10 minutes, stirring constantly. Add 1 grated cocoanut

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