Stir together the brown sugar, corn syrup, butter and vinegar in a 2 quart
saucepan. Cook over medium heat, stirring constantly with a wooden spoon,
until the sugar dissolves. Cover tightly and cook about 2 to 3 minutes, or
until all sugar crystals have melted down from the sides of the pan.
Uncover and cook without stirring until the mixture reaches the hard ball
stage, 300F on the candy thermometer.
Generously butter a cookie sheet with sides. Remove saucepan from heat and
carefully stir in the coconut. Spread mixture evenly onto prepared cookie
sheet and let cool completely. Break into pieces and store in an airtight
container. Makes about 1 pound or 24 servings.
Per serving: Calories 96 Fat 2 g Cholesterol 1 mg Sodium 18 mg Percent
calories for fat 19%
Miami Herald/KRT Information Services Dallas Morning News 10/16/96 Typos by
Bobbie Beers
Posted to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12, 1997
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