American
Cocoanut Cream Candy
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1½ cups Sugar
- ½ cup Milk
- 2 teaspoons Butter
- ⅓ cup Shredded Cocoanut
- ½ teaspoon Vanilla
Make it
Method
- 1
Put butter into granite saucepan; when melted, add sugar and milk, and stir until sugar is dissolved.
- 2
Heat to boiling-point, and boil twelve minutes; remove from fire, add cocoanut and vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares.
- 3
One-half cup nut meat, broken in pieces, may be used in place of cocoanut.
Source & rights
Where this recipe comes from
Cocoanut Cream Candy, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.