|Sugar||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Flaked coconut||2 1⁄2 Ounce, can|
• Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
• Butter the sides of a heavy 2-quart saucepan. In pan combine sugars, cream, and milk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This will take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to sides of pan.
• Cook mixture over medium-low heat, stirring frequently, till thermometer registers 236°, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes.
• Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to 110°, about 50 minutes. Remove thermometer. Beat vigorously till just beginning to thicken; add coconut. Continue beating till very thick and just starts to lose its gloss. This should take about 10 minutes total. Turn into prepared pan. While warm, score into 1-inch squares. When firm, lift out of pan; cut into squares. Store tightly covered.