Ingrients & Directions
3 c Sugar
1 tb Light corn syrup
1 c Milk
1 pk (8-oz.) shredded coconut
Place all ingredients in a 2-quart saucepan. Cook, stirring
occasionally, to 237 degrees F. Cool in the pan or pour out on a
marble slab to cool. When warm, beat in pan or work with spatula on
slab until candy turns dull and creamy. Spread in an 8-inch square
pan. Cut into squares. Makes about 49 pieces.
Yields
12 Servings