Cocoanut caramels deliver a sweet and simple tropical treat By: Eva Wasney Posted: 6:00 AM CST Tuesday, Dec. 13, 2022 Last Modified: 9:17 AM CST Tuesday, Dec. 13, 2022 Updates

Hey there, time traveller!
This article was published 13/12/2022 (1383 days ago), so information in it may no longer be current.

With lightly browned sugar, lemon extract and coconut — or rather cocoanut, as per the original recipe — these sweet and simple treats are decidedly tropical.

This “Christmas cooking recipe” was published on Dec. 14, 1909 and is relatively foolproof. Keep a close eye while the sugar is on the stove to avoid seizing and feel free to increase the cream to your desired texture — the recipe as written called for only a 1/2 cup of cream, which I found too grainy.

These Cocoanut Caramels were published in the women’s section of the Free Press alongside reports of a bridge party hosted by a Miss Louise Robertson, the opening, at long last, of a men’s social club dubbed The Winnipeg Commons and some handy tips for cleaning silver with kerosene.

There’s also an emphatic letter to the editor from a husband in support of the suffrage movement: “I estimate my wife to be at least my equal, and I am sorry for the men who go around under the impression that their wife or mother is not blessed with as good a sense of right and justice as themselves.” Women — and not all women — would get the vote in Manitoba seven years later.

With only 10 more sleeps until Christmas Day, the page is full of ads for the top presents of the year.

In 1909, “the best gift for boys” was a chest of high-grade tools ($6 to $15) from Ashdown’s, ladies were apparently going gaga for silky French Christmas lingerie (exquisitely embroidered) from Eaton’s and men were looking forward to finding a gold pencil (starting at $8) in their stocking from Henry Birks & Sons. There’s no mention, in this spread at least, of what girls of Winnipeg were pining for.

Day 3 — Cocoanut caramels, 1909

2 cups (500 ml) granulated sugar
1 cup (250 ml) shredded coconut
3/4 cup (190 ml) heavy cream
1/2 tsp (2.5 ml) lemon extract
1 tbsp (30 ml) butter

Combine sugar, coconut and cream in a saucepan and cook slowly over low to medium heat until sugar is dissolved and mixture browns slightly. Turn off heat and add lemon extract and butter.

Pour into a shallow buttered or parchment-lined dish and let cool. Cut into squares or form into small cakes.

This recipe has been edited for clarity.

eva.wasney@freepress.mb.ca

Twitter: @evawasney