Boil two cups of sugar and half a cup of milk, or, better still, condensed milk diluted with water, four minutes after boiling begins, washing down the sides of the saucepan as needed. Add one fourth teaspoonful of cream-of-tartar and let boil to "blow" stage, between 230° to 236° Fahr. When boiled enough remove from the fire, add two tablespoonfuls of grated chocolate, half a pound of grated cocoanut - fresh cocoanut is preferable - and a tablespoonful of vanilla extract, and stir until thickened slightly. Then drop from the end of the spoon on to confectioner's paper. Set a nut or a piece of candied fruit on the top of each candy.