Recipe - Coconut Fudge

3 cup Sugar
1 tablespoon Light corn syrup
1 cup Milk
1 pack (8oz.) shredded coconut

Place all ingredients in a 2quart saucepan. Cook, stirring occasionally,
to 237 degrees F. Cool in the pan or pour out on a marble slab to cool.
When warm, beat in pan or work with spatula on slab until candy turns dull
and creamy. Spread in an 8inch square pan. Cut into squares. Makes about
49 pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini