Rosemary'S Candy - cooking recipe

Ingredients

6 c. sugar
1/2 lb. margarine
2 c. dark corn syrup
1 tsp. vanilla
14 oz. can evaporated milk
3 c. chopped nuts or coconut

Preparation

Cook sugar, butter, syrup and milk together over low heat for 30 minutes.
Stir the mixture.
Add nuts or coconut and cook on high until a few drops of candy form a soft ball when tested (230\u00b0 to 240\u00b0 on candy thermometer).
Stir constantly.
Add vanilla and cool to lukewarm and beat hard until mixture loses gloss and starts to hold shape.
Pour into large buttered pan or spoon into little mounds on wax paper.
Store in airtight container.