Coconut Candy

Ingredients:
3 cups grated coconut (pressed down slightly)
3 cups sugar (level cups)
¾ cup evaporated milk (undiluted)
1 dessertspoon (2 teaspoons) butter
Pinch of salt
1 teaspoon vanilla

Method:
Put everything except vanilla into pan, stir well and cook over very slow fire until sugar is dissolved and mixture is boiling.

Stir constantly with long wooden spoon to prevent burning. A stronger flame can be used after mixture boils, but use a smaller flame when mixture begins to thicken.

Cook until mixture is thick and forms a lump that leaves the side of pan and begins to crystallize around the mouth of pan.

Add vanilla, stir well and place on buttered platter. Spread out with wooden spoon and knife but do not beat down. Let top have a rough surface. When slightly cool, cut into pieces, but do not separate pieces until candy has cooled sufficiently to be hard. Go through the grooves with a knife and separate into pieces.

Note:
If pink or green candy is required, add as much cochineal or green colouring as you like when candy is almost ready to be removed from the fire.
If cocoa is to be added to give a chocolate flavour, add about 3 dessertspoons cocoa when mixture is boiling.