A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
melt butter, add sugar and milk
heat to boiling point and boil twelve minutes
remove from fire and add cocoanut and vanilla
beat until creamy and pour on buttered dish
Modern guidance to help you succeed with this vintage recipe
This recipe creates a classic fondant-style candy through controlled sugar crystallization. Boiling the sugar-milk mixture to the soft-ball stage (around 235-240°F) allows enough water to evaporate while leaving sufficient moisture for the sugar to recrystallize into small, smooth crystals when beaten. Adding the coconut and vanilla after cooking prevents the vanilla from evaporating and the coconut from becoming too soft. Beating the mixture as it cools encourages the formation of tiny sugar crystals, creating a creamy, fudge-like texture rather than large, grainy crystals.
This candy can be made up to 1 week in advance. Store in an airtight container with parchment paper between layers to prevent sticking.
Store the candy in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Separate layers with parchment or wax paper. The candy may soften slightly in humid conditions; if this occurs, refrigeration will help it firm up.
AI-generated tips from Chef Cecil's culinary database
This candy can be made up to 1 week in advance. Store in an airtight container with parchment paper between layers to prevent sticking.
Store the candy in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Separate layers with parchment or wax paper. The candy may soften slightly in humid conditions; if this occurs, refrigeration will help it firm up.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
