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Cocoanut Penuche

1 tablespoon butter 2 cups brown sugar 34 cup cream or milk 34 cup Dromedary Cocoanut 1/2 teaspoon vanilla Melt butter in saucepan, add sugar and cream, stir until dissolved, boil without stirring until a soft ball is formed when tried in cold water. Remove from fire, leave undisturbed until cool, then stir with a spoon, or work with a spatula, until candy begins to get sugary. Add Dromedary Cocoanut and vanilla, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small portions. If the candy gets too firm to hold its shape after Dromedary Cocoanut is added, add a few drops of cold water and stir mixture over pan of hot water.