Ingredients:
1 cup sugar
1/2 cup water
1 1/4 cup light Karo
1/8 tsp. salt
Cook to 224 degrees (remember to wash down the sides of the pot), then add:
1 Tbsp. flour
1 tsp. coconut flavoring
14 oz. Angel Flake Sweetened Coconut
Pour into a buttered pan. When ready to cover in chocolate, roll a ball the size of a quarter, then take an almond and press in the center of the coconut mixture, this will squish it down to an oval. Continue by covering with chocolate.
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