Cocoanut Caramels Recipe

Ingredients for Cocoanut Caramels

• 1 cup desiccated cocoanut
• 2 tablespoons glucose
• 1 lb. brown sugar
• ¾ cup vegetable shortening
• 1 cup milk
• 1 cup cream
• 1 teaspoon rose extract
• 1 teaspoon almond extract
• ¼ teaspoon salt

Instructions

1. Soak cocoanut in milk for twenty minutes, then put it into a saucepan with sugar, glucose, salt, and one-third of the vegetable shortening, add second third of vegetable shortening when it forms heavy thread, or registers 230 degree F., add third piece of vegetable shortening, cream and extracts, when it again reaches 230 degree F.
2. When it reaches the hard ball stage or 250 degree F., turn at once into a vegetable shorteninged tin.
3. Cut when half cold.
4. When all are cut, wrap each caramel in waxed paper.