Chief among these materials are coconut, cocoa,
chocolate, nuts, candied and dried fruits, milk, cream, butter, etc.
Their value in candy depends on their use, so it is well to understand
their nature and the methods of using them.
29. COCONUT.--Either shredded or ground coconut is often used in candy
to give it flavor or variety. Coconut for this purpose may be secured in
a number of forms. A coconut itself may be purchased, cracked open to
remove the flesh, and then prepared either by grating it or by grinding
it. This will be found to be very delicious and preferable to any other
kind. However, if it is not desired to prepare the coconut in the home,
this material may be purchased shredded in boxes or in cans. That which
comes in boxes is usually somewhat dry and is often found to be quite
hard. The canned varieties remain soft, since the shredded coconut is
mixed with the milk of the coconut, but these have the disadvantage of
not keeping very well. Any coconut that becomes too dry for use may be
softened by steaming it.
30. COCOA AND CHOCOLATE.--In the making of confections, cocoa and
chocolate are used extensively for both flavoring and coating.
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