Baker's Coconut Recipes

by Franklin Baker Co.

1 cup of cream, condensed milk, or milk (to make 1⅔ cups when added to coconut milk)

1 teaspoon of vanilla

3 cups sugar

Butter size of walnut

Boil sugar, chocolate and milk (stirring constantly) until a small quantity, when dropped in cold water, forms a firm mass. Stand aside until bottom of pan is absolutely cold, then add the vanilla and butter. Beat until creamy, adding the coconut (from which all the coconut milk has been thoroughly pressed). Continue beating until thick, turn into a buttered pan and cut into squares.

Coconut Divinity Candy

1 can BAKER’S Coconut

2 cups granulated sugar

2 egg whites

1 cup Karo Corn Syrup (white)