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Coconut Cream Candy




  1. Cook sugar and corn syrup in a saucepan with 1 scant cup water to soft crack stage (270 to 290 degrees F) on candy thermometer.
  2. Add coconut; mix well. Spread in shallow heatproof dish. Cool.
  3. Knead like bread until creamy.
  4. Add desired flavoring and food coloring, mixing well with hands. Shape into loaf.
  5. Slice when firm.


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