| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candy |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Light corn syrup |
| 2 |
tb |
Sugar |
| 2 |
tb |
Water |
| 2 1/4 |
c |
Plus 2 tablespoons flaked coconut,, divided |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Hershey's® Semi-sweet chocolate chips |
| 1/3 |
c |
Toasted slivered almonds or chopped pecans |
INSTRUCTIONS
Butter 8-inch square pan; set aside. In a small saucepan, stir together
corn syrup, sugar and water. Cook to 234 or until syrup, when dropped into
very cold water, forms a soft ball that flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan). Remove
from heat. Stir in 2 1/4 cups cups coconut and vanilla. Pour mixture into
prepared pan. Melt chocolate chips in top of double boiler over hot, not
boiling water; spread over coconut mixture. Sprinkle almonds and remaining
2 tablespoons coconut over top, cool. Cut into squares. Makes about 3 dozen
squares. From Hershey's 1934 cookbook; (to order from Grit General store
for $10.95 plus $2.00 shipping. Call 1-800-678-4883). Typed by Ethel Snyder
<essie49@juno.com> Date August 31, 1997
Recipe by: GRIT -- July 13, 1997 Posted to MC-Recipe Digest V1 #769 by
essie49@juno.com (Ethel R Snyder) on Sep 01, 1997
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