Chocolate Cocoanut Cakes (Coconut Fudge)
This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909.
- 2/3 a cup of granulated sugar,
- 1/4 cup scant measure of water,
- One cup, less one tablespoonful, of glucose,
- 1/2 a pound of dessicated cocoanut,
- 1/2 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.
Pastry & Baking Charts
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Savory Items for Tea Menus
Index of Recipes
below are in:
& Common Measures
Cream Scoop Measures
Equivalents and Substitutions
Units of Measure