Same as with Cocoanut Bars No. 1, only when taken off the fire add a little dark chocolate and stir until chocolate is thoroughly dissolved; finish same as No. 1.
COCOANUT ROSE.
4 pounds glucose,
2½ pounds sugar,
No water.
Cook to 250° over a slow fire, then pour in all the wide strip cocoanut you can possibly stir in and just as the cocoanut starts to brown pour off on the slab and spread thin; when cold break up in small pieces. Use fresh sliced cocoanut for this.
No. 1. COCOANUT DIAMONDS.
6 pounds glucose,
2 pounds sugar,
Water to dissolve same.
Cook to 242°; set off on a barrel and add all the fine powdered cocoanut you can possibly stir in; flavor vanilla, and pour on a dry, clean slab; roll it out with a rolling-pin the height of the bars; when cold, mark with a caramel cutter, straight one way and on the angle the other; this will allow you then to get them in the shape of a diamond. When they are cut, throw them in a sieve and throw granulated sugar over them, shake the sieve until sugar is out and they are ready for the store.