10 pounds maple sugar,
3 pounds glucose,
1 pound butter,
4 pounds powdered cocoanut,
Water to dissolve batch.
Cook to 238°; and set off and with vanilla and add 1½ pounds No. 1 fondant; stir it well until fondant is dissolved, then pour in taffy pans lined with manilla paper; let stand one day and turn out; take paper off and cut in squares size of caramels, and crystalize if you wish.
MAPLE FIG BON BONS OR CHOCOLATES.
Place in kettle
3 pounds sugar,
2 grated fresh cocoanuts,
2 pounds ground figs,
Water to dissolve the batch.
Cook to 238°; set off on barrel and add 1½ pounds maple fondant; stir until fondant dissolves, then pour in pans lined with manilla paper; let remain until it sets or gets hard; turn out, take off paper and cut as caramels and dip in No. 1 fondant, or in chocolate.
COCOANUT CAKES.
This is strictly for the retail trade, and I find this recipe better than the one where the batch is grained in the kettle.