Coconut Candy - cooking recipe

Ingredients

2 c. sugar
2 kitchen spoons Karo (1/4 scant c.)
3/4 c. coffee cream or half and half
pinch of salt
3/4 can Baker's Angel Flake coconut
1/2 stick butter
1 tsp. vanilla
pecan halves or pieces

Preparation

Mix the first 4 ingredients; cook until it forms a real soft ball in cold water.
Add the coconut; cook until 240\u00b0, or until it forms a soft ball.
Add the butter and vanilla.
Let cool until bottom of pan is warm.
Beat with electric mixer (add a few drops of red coloring if pink color is desired) until it begins to hold its shape when dropped from spoon.
Drop onto wax paper; top with pecan halves or pieces.
Store in tins.