½ lb. sugar.
½ lb. glucose.
¾ lb. shredded cocoanut.
½ pint water.
1 teaspoonful vanilla extract.
Put sugar, glucose, and water in the kettle, set on the fire, stir
until it boils, wash down the sides of the kettle with a damp cloth,
put in the thermometer and cook to 238, then set off stove and stir in
the cocoanut, and a small lump of butter about the size of a hickory
nut, and the vanilla flavoring. If by pressing your hand down on the
batch it does not stick much, it is about right, but if it should
stick, simply work in a little more cocoanut. The idea is, that it is
necessary to have this to the consistency where it may be moulded into
balls; and of course if it is not thick enough, add cocoanut until it
is. The amount of glucose you use in this prevents it from sugaring.
As soon as you have mixed it thoroughly, scrape it out of the kettle
and spread on slab or platter until it gets cold; then mould it into
balls, lay them on wax paper, and allow to stand for a while until they
dry off a little, then coat with either bon-bon cream the same as other
bon-bons, or with pure chocolate the same as other chocolate dipping
is done. If you do not get these centers too stiff, they sweat a great
deal after being coated, and become very soft and sticky inside, and
for anyone liking cocoanut, they make a fine piece of candy.
This center is not liable to turn to sugar for you, but if it should
happen to grain a little, you will know that you have stirred it too
much, when adding the cocoanut.