---------- Recipe via Meal-Master (tm) v8.05
  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