14 lbs. Brown Sugar.
6 large Cocoanuts Sliced.
3 pints water.
Process.—Melt the sugar in the water, and boil to degree of ball, then add the sliced cocoanut, stir them in remove the pan from the fire and rub the sugar against the side of the pan until it becomes cloudy stir the whole together until the whole becomes cloudy and thick; turn out the batch into tins or on slabs; mark with a sharp knife into squares or bars. When cold break it up at marks. Prepare the cocoanuts by cutting them up into thin slices with a spokeshave or machine. The brown skin is seldom skinned off for this dark candy.
WHITE COCOANUT CANDY.
14 lbs. White Sugar.
6 Large Cocoanuts Peeled and Sliced.
3 pints Water.
Process.—Peel off all the brown skin from the nuts with a sharp knife; wash them and cut into thin slices. Melt the sugar in the water and boil to ball 250, add the sliced nuts, keeping the boil well stirred. When thoroughly mixed, remove the pan from the fire and commence to grain with pallette knife or spatula until the whole mass turns an opaque white. Now turn out the batch into frames, or on the slab, which has been covered with paper; mark into convenient sized bars, break up when set hard.
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.