Home › The Principles of Cookery › Cocoa-Nut Candy

Cocoa-Nut Candy

Put one pound of the best loaf sugar, broken into lumps, into a saucepan, and pour over it half a pint of spring water. Let it stand for a quarter of an hour, then place it on the fire and allow it to boil for five or six minutes. Remove the scum and boil the sugar until it is thick and white, then stir into it a quarter of a pound of the white of a fresh cocoa-nut finely grated. Stir it unceasingly until it rises in a mass in the pan, then spread it as quickly as possible upon sheets of paper which have been dried before the fire. Remove the paper before the candy is quite cold. Let it dry, then store it in tin boxes. The grated cocoa-nut should be spread out and allowed to dry for two or three days before it is used for candy.