Prep 10 mins
Cook 20 mins
An old-fashioned Southern candy. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- Cook the sugar and water together until it makes a syrup.
- Take from heat and add the coconut.
- Bring back to the boil, stirring constantly to 236F on the candy thermometer or until a small amount forms a soft ball in cold water.
- Drop on a buttered platter and set aside to cool and harden.