CHOCOLATE COCOANUT CANDY.
10 lbs. Brown Sugar.
1 lb. Pure Block Cocoa.
4 Cocoanuts shredded.
3 pints water.
Process.—When cracking the nuts, do so over a basin and save all the milk: peel all brown skin off and cut the nut into fine shreds with machine; dissolve the sugar in the pan with the water and cocoanut milk, boil up to ball, remove the pan a little off the fire, then add the nut together with the pure block cocoa, stir the whole together, grain on side of pan as before directed. Stir the whole well up and turn out into frames or on pouring plates.
N.B.—The pure cocoa should have been previously melted in a saucepan or chopped up in small pieces. In the latter case there is less waste, and the heat of the sugar would soon melt it.