Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Finely packed dark brown
Sugar
1 c Light corn syrup
1 tb Butter or margarine,
Plus extra for cookie sheet
1 ts Cider or white vinegar
1 1/2 c Grated coconut

Stir together the brown sugar, corn syrup, butter and vinegar in a 2
quart saucepan. Cook over medium heat, stirring constantly with a
wooden spoon, until the sugar dissolves. Cover tightly and cook about
2 to 3 minutes, or until all sugar crystals have melted down from the
sides of the pan. Uncover and cook without stirring until the mixture
reaches the hard ball stage, 300F on the candy thermometer.

Generously butter a cookie sheet with sides. Remove saucepan from
heat and carefully stir in the coconut. Spread mixture evenly onto
prepared cookie sheet and let cool completely. Break into pieces and
store in an airtight container. Makes about 1 pound or 24 servings.

Per serving: Calories 96 Fat 2 g Cholesterol 1 mg Sodium 18 mg
Percent calories for fat 19%

Miami Herald/KRT Information Services Dallas Morning News 10/16/96
Typos by Bobbie Beers

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