1 1/2 c Sugar
1/2 c Evaporated milk
1 tb Butter
1/8 ts Cream of tartar
1/4 ts Salt
1 ts Vanilla extract
1/2 c To 3/4 cup flaked coconut; c
2 ts Ground cinnamon
2 ts Cocoa
Blanched almond bits or pine
Recipe by: Jacqueline Bernhart/Pittsburgh P.G.
Combine sugar, milk, butter, cream of tartar and salt in saucepan.
Heat to boiling, stirring occasionally. cover pan.
Cook syrup to 234 degrees or until a few drops form a soft ball
when tested in cold water. Uncover occasionally during cooking, and
stir g
Let syrup stand undisturbed until lukewarm. Add vanilla. Beat
syrup until creamy. Add coconut and blend. Shape candy into small
pieces
Blend cinnamon and cocoa. roll candy in cinnamon mixture and coat
well. Insert bits of blanched almonds or pine nuts to resemble eyes
of pot
