CONTENTS

*

1 cup sugar

24 cup Rogers’ Golden
Syrup

114 cups cream or top of

mi
Pinch of salt

1 teaspoon vanilla
1 cup coconut

lg cup Rogers’ Golden

yrup
14 pound chopped dates
or figs
lg cup boiling water
1 tablespoon lemon juice

COCONUT
CARAMELS

Put sugar, Rogers’ Golden Syrup, and
half a cup of cream in saucepan, stir
until sugar is dissolved, bring to
boiling point and boil until mixture
will form a soft ball when tried in
cold water. Stir gently and constantly
to prevent burning, making the spoon
reach all parts of the bottom of the
saucepan. Do not beat, as beating
may cause the candy to become
granular. As soon as candy forms a
soft ball add another half cup of
cream all at once. Boil until it again
forms a soft ball in cold water, add
remaining cream, and boil until candy
will form a decidedly firm ball when
tried in cold water. The caramels
when cold will be of the same con-
sistency as this firm ball. Add salt,
coconut and vanilla. Pour caramel
into a buttered pan 9x4 _ inches,
when cool cut in squares, and wrap
in wax paper. If caramel should get
sugary, return it to kettle, add more
cream, and boil again. If all the
cream is added at once, caramels
may be made in a shorter time, but
they will not be as rich and creamy,

DATE OR FIG
FILLING

Mix altogether and cook in double
boiler until thick enough to spread.

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