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Coconut Candy
Dorothy's Kitchen




3 cups granulated sugar
1 cup milk
3 cups grated coconut

Boil the sugar and milk over a medium heat until it forms a thin syrup. (232F to 240F on a candy thermometer). Add grated coconut sirring frequently to prevent burning. When mixure thickens, drop by the spoonful onto a piece of waxed paper and allow to cool.

A drop of your favorite seasonal food coloring can be added for variety.

Yield: 24 Pieces

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