Soak cocoanut in milk for twenty minutes, then put it into a saucepan with sugar, glucose, salt, and one-third of the Crisco, add second third of Crisco when it forms heavy thread, or registers 230° F., add third piece of Crisco, cream and extracts, when it again reaches 230° F. When it reaches the hard ball stage or 250° F., turn at once into a Criscoed tin. Cut when half cold. When all are cut, wrap each caramel in waxed paper.
Crisco Drops
| 1/2 cupful golden syrup 4 tablespoonfuls Crisco | 1/4 cupful water 1/4 teaspoonful salt |
| 1/2 teaspoonful vanilla extract | |
Put Crisco, golden syrup, water, and salt into saucepan and boil until it is almost brittle when tested in cold water, or 290° F., then add vanilla. Allow to cool down, and then drop on to Criscoed tin.
Sufficient for twenty drops.
Cream Candy
| 1/2 cupful water 2 cupfuls brown sugar | 3 tablespoonfuls Crisco, melted 1 teaspoonful orange extract |
| 1/4 teaspoonful salt | |
Dissolve sugar in water in saucepan over fire, and boil until it spins a heavy thread, add Crisco and salt and boil until it forms a soft ball when tested in cold water, or 240° F. Remove pan from fire, add orange extract, allow to stand five minutes, then stir until the syrup begins to "grain." Pour quickly into wet tin. When half cold, mark into squares; leave till following day in a cool place; then break up. Keep in airtight tins.
Sufficient for twenty small squares.