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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.
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