Coconut Candy (Guam)
- 3 cups granulated sugar
- 1 cup milk
- 3 cups shredded coconut
- 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).
- Add coconut, stirring constantly to prevent burning. Color should be a nice golden
- Spread over a flat plate and let cool.
Makes 24 pieces.
May be eaten warm or chilled.