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---------- Recipe via Meal-Master (tm) v8.05 Title: SAUERKRAUT CANDY Categories: Candies Yield: 214 Servings 2 c Light brown sugar, Firmly Packed 1/4 c Butter, (1/2 stick) 1/4 ts Salt 2 c White sugar 1 ts Vanilla 1/4 c Light corn syrup 1 1/2 c Shredded coconut 1 1/3 c Dairy half and half Combine sugars, cornsyrup and half-and-half in 3-qt. heavy saucepan with buttered sides. Cook over medium-high heat, stirring until sugar is dissolved. Continue cooking to the soft ball stage (238-240 degrees). Remove from heat. Add butter and salt without stirring. Cool to lukewarm (110 degrees). Add vanilla and beat until creamy; mixture loses gloss and becomes opaque. Fold in coconut all at once. Pour onto buttered and chilled platter or into an 8 or 9″ square pan. Cut in slices if thick or in 49 squares if molded in pan. Makes about 2 1/4 pounds. (You can't miss with this combination of lots of coconut in Penuche) Posted by Nikki Bennett 11/6/93 MM by Cuz ----- Plain Text Version of This Recipe for Printing or Saving | |
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