Page:The candy cook book (IA cu31924090146717).pdf/83

will form a soft ball when a little is tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add nuts broken in pieces, spread in a shallow buttered pan, and mark in squares.

Put coffee and water in saucepan, bring to the boiling point, then strain through double cheesecloth. To the strained coffee add sugar, cream, and soda, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until it begins to get sugary. Stir in shredded cocoanut and vanilla, spread in a shallow buttered pan, and mark in squares.