2 cups sugar
2 tbsp. butter
1/2 cup milk
1 cup shredded coconut
1 tsp. vanilla

Mix sugar, butter and milk until sugar dissolves. Cook slowly, stirring constantly: until soft ball forms (234-240°F on candy thermometer).

Remove from heat; stir in coconut and vanilla. Beat until creamy.

Place in buttered 8 or 9-inch pan. Let set for 30 minutes.

Cooks Note: Use of a candy thermometer is recommended.

Makes 6 servings.