Coconut Candycandies 3 cup granulated sugar 1 cup milk 3 cup grated coconut Boil the sugar and milk over a medium heat until it forms a thin syrup. (232 to 240 degrees on your candy thermometer) Add grated coconut, stirring frequently to prevent burning. When mixture thickens, drop by the spoonful onto a piece of waxed paper and allow to cool. This will make 24 nice pieces. A drop of your favorite seasonal food coloring can be added for variety. From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn Posted by: Bill McGimpsey |
