Yield: 1 Servings
|⅓ cup||Light corn syrup|
|2¼ cup||Plus 2 tablespoons flaked coconut,, divided|
|¾ cup||Hershey's® Semi-sweet chocolate chips|
|⅓ cup||Toasted slivered almonds or chopped pecans|
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 2¼ 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@...> Date August 31, 1997 Recipe by: GRIT -- July 13, 1997 Posted to MC-Recipe Digest V1 #769 by essie49@... (Ethel R Snyder) on Sep 01, 1997