Name: Coconut Fudge
Ingredients: 3 c Sugar; 1 tb Light corn syrup; 1 c Milk; 1 pk (8-oz.) shredded coconut

We ought to regard the church not as a luxurious hostelry where Christian gentlemen may each one dwell at ease in his own inn, but as a barracks in which soldiers are gathered together to be drilled and trained for war. We should regard the church not as an association for mutual admiration and comfort, but as an army with banners, marching to the fray, to achieve victories for Christ, to storm the strongholds of the foe, and to add province after province to the redeemer’s kingdom.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts, Candies	12	Servings

INGREDIENTS

3	c	Sugar
1	tb	Light corn syrup
1	c	Milk
1	pk	(8-oz.) shredded coconut

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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