Pina Colada Creams

2 cups granulated sugar
1/2 cup milk
2 tablespoons light corn syrup
2 tablespoons butter
1/2 teaspoon coconut extract
1/2 teaspoon pineapple extract
1/4 cup chopped candied pineapple
1/4 cup chopped candied cherries
1/2 cup flaked coconut
1 (12 ounce) package semisweet chocolate chips, melted

In a 3-quart heavy saucepan, over low heat, combine sugar with milk and corn syrup, stirring until sugar dissolves. Bring to boiling; simmer until mixture registers 228 degrees F on a candy thermometer, melting sugar crystals as they form at edge of mixture with a wet pastry brush.

Remove pan from heat. Add butter, without stirring; cool mixture to 110 degrees F.

Grease an 8-inch square baking pan; set aside.

Pour cooled candy mixture into the large bowl of an electric mixer. Add coconut and pineapple extracts. At medium speed, beat until candy loses its gloss. With a spoon, stir in remaining ingredients except chocolate. Pour mixture into the prepared pan. Refrigerate candy until set.

With hands, roll about 1 teaspoonful mixture into a ball. Dip into melted chocolate. Place on a wax paper-lined baking sheet until chocolate sets.

Makes about 7 dozen creams.