Cocoanut Cream Candy

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1Ā½ cups sugar.
  • Ā½ cup milk.
  • 2 teaspoons butter.
  • ā…“ cup shredded cocoanut.
  • Ā½ teaspoon vanilla.


    Put butter into granite saucepan; when melted, add sugar and milk, and stir until sugar is dissolved. 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. One-half cup nut meat, broken in pieces, may be used in place of cocoanut.