COCOANUT FONDANTS.
9 lbs. White Sugar.
2½ lbs. Glucose.
1½ lbs. Fine Desiccated Cocoanut, Unsweetened.
Carmine Color.
3 pints Water.
Lemon Flavoring.
Process.—Proceed to make the cream as before directed and divide the batch into two equal parts: remelt one part and stir in half the desiccated cocoanut with a few drops of lemon; half fill moulds; remelt the other portion of cream; stir in the remainder of the cocoanut; color pink, adding a few drops of essence lemon, and fill up the moulds; crystalize the usual way in cold syrup.