Title: Coconut fudge
 Categories: Desserts, Candies
      Yield: 12 Servings
 
      3 c  Sugar
      1 tb Light corn syrup
      1 c  Milk
      1 pk (8-oz.) shredded coconut
 
  Place all ingredients in a 2-quart 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 8-inch square
  pan. Cut into squares. Makes about
       49    pieces.