---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Sauerkraut Candy
 Categories: Candies
      Yield: 214 Servings
 
      2 c  Light brown sugar,
           Firmly Packed
    1/4 c  Butter, (1/2 stick)
    1/4 ts Salt
      2 c  White sugar
      1 ts Vanilla
    1/4 c  Light corn syrup
  1 1/2 c  Shredded coconut
  1 1/3 c  Dairy half and half
 
   Combine sugars, corn syrup and half-and-half in 3-qt heavy saucepan with
  buttered sides.  Cook over medium-high heat, stirring until sugar is
  dissolved. Continue cooking to the soft ball stage (238-240 degrees).

   Remove from heat. Add butter and salt without stirring. Cool to lukewarm
  (110 degrees). Add vanilla and beat until creamy; mixture loses gloss and
  becomes opaque. Fold in coconut all at once. Pour onto buttered and chilled
  platter or into an 8 or 9" square pan. Cut in slices if thick or in 49
  squares if molded in pan. Makes about 2 1/4 pounds.
  
   (You can't miss with this combination of lots of coconut in Penuche)

  Posted by Nikki Bennett 11/6/93 MM by Cuz
 
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