Place in a kettle
10 pounds glucose,
2 pounds sugar,
1 quart water.
Cook to 238°; set it off on barrel; now take a large wooden bowl, or if you have none use a small sized washtub, and pour into it a pail of water, then empty it out at once; this is done just to make the tub damp; now place in the tub about 20 pounds fine powdered cocoanut, and as your helper pours over it a dipperful of the batch just cooked, you stir it in good with a paddle; continue this until you cannot possibly stir in another pound, then pour it out on a slab and flatten it out the height of your bars with a rolling-pin; let set one hour, and cut to suit.
Another way to finish this is to flatten out two-thirds of the batch, then color the other third a light pink and flatten it out over half of the other batch then cut the third not covered and lay it over the red, and when this is cut in slices it will leave the red center.
After cutting Jap lay it in granulated sugar; then sift or shake off the sugar and place in boxes or pans.
COCOANUT LOVE SQUARES.
Vanilla.
Place in kettle
4 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 240°; then set the kettle on barrel; now flavor vanilla and add 2 pounds macaroon cocoanut and stir it until it starts to grain the batch, then pour off quickly on the slab and with a palette knife spread it as thin as possible; let remain ten minutes, then mark and cut as caramels.