#1510 - Coconut Candy

(by Shirley McNevich)

2 tsp. butter
1 1/2 cups white sugar
1/2 cup whole milk
1/3 cup Baker's angelflake coconut
1 tsp. vanilla

Butter a fudge pan--set aside. In a saucepan over low heat add butter--stir until melted. Add milk and white sugar--turn heat to medium and stir constantly. Keep stirring and cooking until mixture gets to 238 degrees on a candy thermometer (usually take a little more than 10-12 minutes). Remove saucepan from heat--add coconut and vanilla--stir quickly until mixed, then beat the mixture briskly with a wooden spoon until it starts to thicken. Pour the mixture into the buttered fudge pan. Pick the pan straight up a few inches and drop it on the counter to get rid of air bubbles in the mixture--repeat a couple of times. Cool completely, then cut into bite sized pieces. Keep refrigerated.