----------------------------NORMA WRENN -NPXR56B----------------------------
1 1/2 c Half-and-half
2/3 c Light corn syrup
1 1-oz squares unsweetened
Chocolate
1/4 c Butter or margarine
2 ts Coconut extract
1/4 ts Salt
1 c Coconut; flakes; lightly
-toasted
Combine sugar, half-and-half, corn syrup, and
chocolate in a large saucepan. Cook over low heat,
stirring constantly, until sugar dissolves. Cook,
without stirring, over medium heat to soft ball stage
(234 degrees). Remove from heat. Add butter, coconut
extract, and salt. (Do not stir.) Cool to lukewarm
(110 degrees); add flaked coconut. Beat with a wooden
spoon until mixture begins to thicken and lose its
gloss. Quickly pour mixture into a buttered 8-inch
square pan, spreading evenly with a spatula. Let fudge
cool, and cut into small squares. Yield 1 pound.
