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Coconut Candy (Guam)

Ingredients

Instructions

  1. 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).
  2. Add coconut, stirring constantly to prevent burning. Color should be a nice golden brown.
  3. Spread over a flat plate and let cool.

Makes 24 pieces.

May be eaten warm or chilled.


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