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2 cups light brown sugar, firmly packed
2 cups white sugar
1/4 cup light corn syrup
1-1/3 cups dairy
half-and-half
1/4 cup butter
1/4 teaspoon salt
1 teaspoon vanilla
1-1/2 cups shredded coconut
Combine sugars, corn syrup and half-and-half in 3-4 qt. heavy saucepan with buttered sides. Cook over medium-high
heat, stirring until sugar is dissolved. Continue cooking to the soft ball stage (238 to 240 deg).
Remove
from heat; add butter and salt without stirring. Cool to lukewarm (110 deg.). Add vanilla and beat until creamy; mixture
loses gloss and becomes opaque.
Fold in coconut all at once. Pour onto buttered and chilled platter or into
an 8" square pan. Cut in slices if thick or in 49 squares if molded in pan. Makes about 2-1/4 lbs.
*Note:
Patience is the key with this candy. Don't try to cook too fast or you will end up with sugary candy. I start doing a cold
water test when it reaches 230 deg. on my candy thermometer. Don't add the coconut until the candy starts holding its shape..but
be ready to pour out into the buttered pan immediately. You will have to butter fingers and press into pan. But it's well
worth the trouble. This is a very old-fashioned recipe.
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