---------- Recipe via Meal-Master (tm) v8.05

     Title: Sauerkraut Candy
Categories: Candies
     Yield: 214 Servings

     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)

 Posted by Nikki Bennett 11/6/93 MM by Cuz

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