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Coconut candy

Coconut Candy (Guam)

3 cups granulated sugar
1 cup milk
3 cups shredded coconut

In a saucepan, boil sugar and milk over medium heat until it becomes a thin syrup (232 degrees F to 240 degrees F on a candy thermometer).

Add coconut, stirring constantly to prevent burning. Color should be a nice golden brown. Spread over a flat plate and let cool. May be eaten warm or chilled.

Makes 24 pieces.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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