MAPLE FIG BON BONS OR CHOCOLATES.
Place in kettle
3 pounds sugar,
2 grated fresh cocoanuts,
2 pounds ground figs,
Water to dissolve the batch.
Cook to 238°; set off on barrel and add 1½ pounds maple fondant; stir until fondant dissolves, then pour in pans lined with manilla paper; let remain until it sets or gets hard; turn out, take off paper and cut as caramels and dip in No. 1 fondant, or in chocolate.