Evening Republican, Volume 16, Number 284, Rensselaer, Jasper County, 27 November 1912 — Cocoanut Candy. [ARTICLE]

Cocoanut Candy.

One and a half cupfuls of soft pale /ellow sugar, half a cupful of dark sugar, two and one-half ounces of desiccated cocoanut, one heaping tablespoonful of butter, a quarter of a teaspoonful of cream of tartar, half a pint of cold.water and two ounces of plain fondant. Put in pan the sugar, water and cocoanut and stir and dissolve, adding cream of tartar when it boils. Stir most carefully all the time and boil to 245 degrees F. Work the fondant quite soft and pliable and put it in the batch and mix and stir it until it begins to grain. Pour into buttered tin and when half cold cut in strips and wrap each in wax paper.