7 lbs. White Sugar.
3 lbs. Cocoanut peeled and sliced.
2 lbs. Glucose.
Red Coloring.
3 pints Water.
PROCESS.--Boil the sugar, glucose and water in the usual way to the
degree 245; pour contents on slab; divide the boil into two lots; when
cool, color one part light pink and put a small touch of blue in the
other; add the sliced cocoanut, half into each part, then commence to
cream them by rubbing. When both parts have been mixed into a smooth
paste, it is ready for sale, being usually sold by cutting from rough
block.
N.B.--Cut almonds, ground walnuts, etc., are used in the same way as
directed for cocoanuts. The boils may or may not be flavored, but a
little improves it and makes it fragrant.