---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Coconut-Chocolate Fudge
 Categories: S_living, Candies
      Yield: 1 Servings
 
----------------------------NORMA WRENN -NPXR56B----------------------------
  1 1/2 c  Half-and-half
    2/3 c  Light corn syrup
      1    1-oz squares unsweetened
           Chocolate
    1/4 c  Butter or margarine
      2 ts Coconut extract
    1/4 ts Salt
      1 c  Coconut; flakes; lightly
           -toasted
 
  Combine sugar, half-and-half, corn syrup, and
  chocolate in a large saucepan.  Cook over low heat,
  stirring constantly, until sugar dissolves. Cook,
  without stirring, over medium heat to soft ball stage
  (234 degrees). Remove from heat.  Add butter, coconut
  extract, and salt. (Do not stir.) Cool to lukewarm
  (110 degrees); add flaked coconut. Beat with a wooden
  spoon until mixture begins to thicken and lose its
  gloss. Quickly pour mixture into a buttered 8-inch
  square pan, spreading evenly with a spatula. Let fudge
  cool, and cut into small squares. Yield 1 pound.
  
  Source:  Southern Living 5-Star Collection
 
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