2 c Light brown sugar,
Firmly Packed
1/4 c Butter, (1/2 stick)
1/4 ts Salt
2 c White sugar
1 ts Vanilla
1/4 c Light corn syrup
1 1/2 c Shredded coconut
1 1/3 c Dairy half and half
Combine sugars, corn syrup and half-and-half in 3-qt heavy saucepan with
buttered sides. Cook over medium-high heat, stirring until sugar is
dissolved. Continue cooking to the soft ball stage (238-240 degrees).
Remove from heat. Add butter and salt without stirring. Cool to lukewarm
(110 degrees). 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 or 9" square pan. Cut in slices if thick or in 49
squares if molded in pan. Makes about 2 1/4 pounds.
(You can't miss with this combination of lots of coconut in Penuche)
