3 cup brown sugar
1 cup milk
1 tsp butter
1 cup cocoanut
Directions
Melt 1 c. brown sugar. Add milk, remaining brown sugar and butter.
Boil to soft ball. Add cocoanut. Beat and drop from teaspoon on wax
paper. Cool.
Source: Ruth Leimbach, Huron Grange, Erie County, OH
Servings: 1 servings
Cocoanut Caramels Recipe brought to you by Recipe Ideas
Categories: Beverages; Candy; Dessert
The History of Recipes
Written cooking instructions as a concept can be found far back into history, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these ancient records were just very basic hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main course and afters, something we still use today. Additionally, he tells us how the chefs of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs like bay, rue and parsley. For the decades that followed, the powerful families of the West strove to serve up the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe books are greatly in demand mostly as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Cocoanut Caramels recipe.
