Shredded coconut (bagged is okay, canned better, and fresh is best)
3
tb
Butter
INSTRUCTIONS
Combine all ingredients except for coconut and butter in a large saucepan.
Cook over medium heat until sugar is dissolved, then bring to a boil. Cover
and cook for about 3 minutes to allow steam to wash down any sugar crystals
that may have formed on the sides of the pan. Uncover and cook without
stirring to 238F (soft ball stage). Remove from heat. Stir in coconut and
butter. Pour onto buttered marble slab (or other flat buttered surface that
will absorb the heat from the candy as it cools). Cut into small cubes or
shape into small balls. When centers are at room temperature, cover with
chocolate coating.
Posted to EAT-L Digest 17 Dec 96
Recipe by: Homemade Good News
From: Sean Coate <swcoate@PEGANET.COM>
Date: Wed, 18 Dec 1996 13:42:29 -0500
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!