Yield: 1 Servings
|½ cup||Corn syrup|
|½ cup||Whole milk|
|\N \N||Splash of vinegar|
|1½ cup||Shredded coconut (bagged is okay, canned better, and fresh is best)|
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@...> Date: Wed, 18 Dec 1996 13:42:29 -0500