|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Teaspoon|
|Coconut||1 1⁄2 Cup (24 tbs), grated|
Combine sugar, water and corn syrup in sauce pan.
Boil until it spins a thread 2-inches long (248°F.).
Remove crystals from the sides of the pan with a pastry brush dipped in water.
Remove syrup from heat, stir in the coconut.
Boil in mixture until very thick (236°F.) and again remove from heat.
Beat until it becomes creamy and is of the proper consistency to drop from a spoon on waxed paper.
If desired, 4 tbs. of drained crushed pineapple may be added to the syrup with the coconut.
Serving size: Complete recipe
Calories 1614 Calories from Fat 337
% Daily Value*
Total Fat 40 g61.8%
Saturated Fat 35.6 g178.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 30.2 mg1.3%
Total Carbohydrates 326 g108.6%
Dietary Fiber 10.8 g43.2%
Sugars 309.9 g
Protein 4 g8%
Vitamin A Vitamin C 6.6%
Calcium 2.1% Iron 16.4%
*Based on a 2000 Calorie diet