Cocoanut Caramels Recipe ingredients

• 1 cupful desiccated cocoanut
• 2 tablespoonfuls glucose
• 1 lb. brown sugar
• ¾ cupful Crisco
• 1 cupful milk
• 1 cupful cream
• 1 teaspoonful rose extract
• 1 teaspoonful almond extract
• ¼ teaspoonful salt

To prepare this Cocoanut Caramels Recipe, first soak cocoanut in milk for twenty minutes, then put it into a saucepan with sugar, glucose, salt, and one-third of the Crisco, add second third of Crisco when it forms heavy thread, or registers 230 degree F., add third piece of Crisco, cream and extracts, when it again reaches 230 degree F. When it reaches the hard ball stage or 250 degree F., turn at once into a Criscoed tin. Cut when half cold. When all are cut, wrap each caramel in waxed paper.