Homemade
Chocolate Recipes:
Candy:
Chocolate Cocoanut Cakes
 (* All measurements should be level.)
- 2/3 a cup of granulated
sugar,
- * a cup scant measure
of water,
- One cup, less one
tablespoonful, of glucose,
- * a pound of dessicated
cocoanut,
- * a pound or Baker's
"Dot" Chocolate.
Heat the sugar, water and glucose to the boiling point, add the cocoanut and stir
constantly while cooking to the soft ball degree, or, until a little of the candy
dropped on a cold marble may be rolled into a ball. Drop, by small teaspoonfuls,
onto a marble or waxed paper, to make small, thick, rather uneven rounds. When cold
coat with "Dot" Chocolate melted over hot water and cooled properly. These
cakes are very easily coated.
Recipe Credit: Mrs. Janet McKenzie Hill
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Dot Chocolate" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
|
|
