2 c. brown sugar
1 c. granulated sugar
1/2 tsp. salt
1 1/3 c. milk
1/4 c. butter
2/3 c. coconut
2 tsp. vanilla

Combine sugars, salt and milk. Cook, stirring constantly, until sugar dissolves and mixture boils. Continue cooking until a small amount of candy mixture forms a soft ball in cold water (236 degrees on candy thermometer), stirring frequently after mixture begins to thicken. Remove from heat. Add butter, cool to lukewarm (120 degrees) without stirring. Add coconut and vanilla. Beat until mixture loses its gloss and thickens. Turn at once into a buttered 8 x 8 x 2 inch pan.