2 cups granulated sugar
1/2 cup light brown sugar
1 1/2 cups milk
3 tablespoons butter
3 tablespoons light Karo syrup
Pinch of salt
1 teaspoon vanilla extract
1 (7 ounce) package flaked coconut
1/2 cup maraschino cherries, quartered
1/2 cup chopped pecans
Cook sugars, milk, butter, Karo syrup and salt quickly to dissolve sugar. Reduce heat and cook slowly to soft ball stage (238 degrees F on candy thermometer).
Remove from heat, add vanilla extract and beat briefly until smooth and cooler, about 1 1/2 minutes. Mixture may separate while cooking, but will become smooth when beaten.
Add coconut, cherries and pecans.
Drop onto wax paper or form into balls with hands.
Makes 50 pieces.
Boiled Candy Recipes