Cocoanut Cream Candy
A dish built around sugar and milk.
contains dairy
Ingredients
US
Metric
- 1½ cups sugar
- ½ cup milk
- 2 teaspoons butter
- ⅓ cup shredded cocoanut
- ½ teaspoon vanilla
Make it lactose-friendly
- ½ cup milk → lactose-free milk, oat milk, or almond milk
- 2 teaspoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put butter into granite saucepan; when melted, add sugar and milk, and stir until sugar is dissolved. Heat to boiling-point, and boil twelve minutes; remove from fire, add cocoanut and vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares. One-half cup nut meat, broken in pieces, may be used in place of cocoanut.
Nutrition (estimated, per serving)
| Calories | 473 |
|---|---|
| Protein | 3.1 g |
| Fat | 4.8 g |
| Carbs | 107.3 g |
| Fiber | 1.8 g |
| Sodium | 19 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States