THE SWEETMAKER
Coconut Toffee: One cup of each of granulated sugar, brown sugar, grated chocolate, milk desiccated coconut, i cup of glucose. Place in a saucepan the sugar, chocolate and milk; add the glucose and cook over a slow heat, stirring all the time until it will form a firm ball when a little is dropped in cold water and rolled between the thumb and finger. "Now add the coconut and turn the toffee out on a well-oiled dish. When nearly, cold cut into squares and wrap each in waxed paper. "JUST SHIBLEY" (10). Miramar.
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Bibliographic details
Evening Post, Volume CXV, Issue 141, 17 June 1933, Page 7
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95THE SWEETMAKER Evening Post, Volume CXV, Issue 141, 17 June 1933, Page 7
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