2 c. sugar
1 c. whipping cream
2 tbsp. butter, melted
1 tsp. vanilla
1/2 c. flaked coconut

Combine sugar, whipping cream, butter and vanilla in a medium saucepan. Bring mixture to a boil. Reduce heat and cook uncovered until mixture reaches thread stage (230°F). Remove from heat and let stand 15 minutes. Beat mixture at medium speed of mixer 2 to 3 minutes or until fudge is thick and begins to lose its gloss. Pour 1 tablespoon fudge into paper lined miniature muffin pans. Sprinkle coconut evenly over each piece and refrigerate 8 hours or overnight.

Yield: about 3 1/2 dozen.