1 cupful dessicated cocoanut
2 tablespoonfuls glucose
1 lb. brown sugar
3/4 cupful Crisco
1 cupful water
1 cupful milk
1 cupful cream
1 teaspoonful rose extract
1 teaspoonful almond extract
1/4 teaspoonful salt
Soak cocoanut in milk for twenty minutes, then put it into a saucepan
with sugar, glucose, salt, and one-third of the Crisco, add second
third of Crisco when it forms heavy thread, or registers 230° F., add
third piece of Crisco, cream and extracts, when it again reaches 230°
F. When it reaches the hard ball stage or 250° F., turn at once into a
Criscoed tin. Cut when half cold. When all are cut, wrap each caramel
in waxed paper.