|
coconut Candy (guam) 3 Cups Granulated Sugar
1 Cup Milk
3 Cups Shredded Coconut in A Saucepan, Boil Sugar And Milk Over Medium Heat Until It Becomes A Thin Syrup (232 Degrees F To 240 Degrees F On A Candy Thermometer). add Coconut, Stirring Constantly To Prevent Burning. Color Should Be A Nice Golden Brown. Spread Over A Flat Plate And Let Cool. May Be Eaten Warm Or Chilled. makes 24 Pieces. |
|
