3 c. sugar
1 c. light corn syrup
1 c. milk
1 pkg. (8 oz.) shredded coconut

Place all ingredients in a 2 quart saucepan. Cook, stirring occasionally to 237 degrees. 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.

P.S. Stir constantly after it starts boiling. Excellent flavor. Drop by spoonfuls for hay stacks.