Guam Coconut Candy 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 to 240 degrees on your candy thermometer)syrup (232 to 240 degree 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 **************New MapQuest Local shows what's happening at your destination. Dining, Movies, Events, News & more. Try it out (http://local.mapquest.com/?ncid=emlcntnew00000002) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
