Coconut Caramels - cooking recipe

Ingredients

1 c. sugar
3/4 c. light corn syrup
1 1/2 c. half and half, divided
1 (3 1/2 oz.) can coconut
2 Tbsp. butter or margarine
1 Tbsp. vanilla extract

Preparation

Combine sugar, corn syrup and 1/2 cup half and half in a heavy saucepan.
Cook over low heat, stirring constantly, until mixture reaches soft ball stage (230\u00b0 on candy thermometer).
Add 1/2 cup half and half; cook, stirring constantly, until mixture reaches soft ball stage again.
Add remaining half and half; cook, stirring constantly, until mixture again reaches the soft ball stage.
Remove mixture from heat; add coconut, butter and vanilla. Stir until butter is melted.
Pour into a greased 8 x 4 x 2 5/8-inch loaf pan; let stand until cool.
Turn candy out onto a marble slab or waxed paper.
Cut into 1-inch squares.
Let stand overnight.
Wrap individually in plastic wrap.
Yield:
About 32 (1-inch) pieces.