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Chocolate Caramels.
Molasses 1 cup, 2 cups sugar, 1 cup rich milk or cream, and 1/2 a cake of Baker's chocolate. Boil 20 minutes and turn into buttered tins. Cut into squares when partly cool. Flavor with vanilla as you remove it from the stove. The flavoring for any candy ought not to be put in until it is a little cool, to save evaporation of the fine aroma or flavor.
Cocoanut Candy. —Put into a suitable kettle pulverized white sugar, 4 lbs.; the beaten whites of 2 eggs, and the milk of 2 cocoanuts. Stir together, and place over the fire until you see it is thickening; then, having the meats nicely grated, put in, and watch and stir carefully, till it hardens quickly when dropped into cold water; then pour on buttered tins or marble slabs. Spread out to thickness desired, and before cold mark off to suit.
Remarks—If done with judgment and care, it is very nice. A gentleman or his wife, in the house where I room at this writing, Jan., '85, makes a batch of this nearly every evening, and sells it the next day to the school children. They sometimes cook it till it takes rather a yellow or brown shade, as some of the children like it better than if left entirely white.
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