MAPLE COCOA CHOCOLATES.
Place in kettle
3 pounds maple sugar,
4 pounds glucose,
1 pint water.
Cook to 230°; then pour in 7 pounds of fine grated cocoanut and stir and cook to a good soft ball; pour on slab in one pile, and form little balls out of it about the size of marbles; when cold dip them in chocolate.
You can also dip the above in maple fondant; they are nice eating and sell well.
By making batch of nougat, such as maple nougat, using dark brown sugar, you will find you will have a fine piece of goods, and one hard to imitate by others, as the above sugar gives it a rich and peculiar flavor.