Sugarplums - cooking recipe

Ingredients

2 c. pitted prunes, finely chopped (12 oz. pkg.)
2 c. raisins
1 1/3 c. chopped walnuts
2 c. sugar
1/2 c. light corn syrup
1/2 tsp. vanilla extract
1/4 tsp. salt
2 (3 1/2 oz.) cans flaked coconut

Preparation

Lightly grease 9 x 9 x 2-inch pan.
In medium bowl, combine prunes, raisins and nuts; mix well.
In small, heavy saucepan, combine sugar, corn syrup and 1/2 cup water.
Over medium heat, stirring constantly, cook until mixture starts to boil.
Boil to 238\u00b0 on candy thermometer or until a little in cold water forms a soft ball that flattens on removal from water.
Remove from heat; cool 10 minutes.
Pour into small bowl of electric mixer; add vanilla and salt.
Beat at high speed 5 minutes or until mixture is white and creamy.
Stir into fruit mixture; mix well.
Turn into prepared pan; press evenly with spatula.
Refrigerate 1 hour.
Cut into 64 squares.
Form each square into an oval; roll in coconut. Store in container with tight fitting lid; place waxed paper between layers.
Makes 64.