7 pounds granulated sugar,
1 pound glucose,
3 sliced and 1 grated cocoanut,
1 can grated pineapple.
Cook to 240°; set off of fire, then add 2 pounds dipping fondant; place on wax paper on slab between bars. When cool it is ready to cut in 5 and 10 cent bars.
VANILLA FUDGES.
Place in kettle
4 pounds granulated sugar,
1 pound glucose,
2 quarts sweet cream.
Cook to about 236°; then set off fire and stir in 2 pounds dipping fondant, flavor with 1 ounce vanilla extract, pour on wax paper on slab, between bars, mark with caramel cutter. When cold cut into squares of four each.
CHOCOLATE FUDGES.
Same as vanilla, only add 1 pound sweet chocolate when you start the batch and stir in ½ pound of bitter chocolate when batch is cooked.