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Coconut Fudge
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3 cups sugar
1 tbl Light corn syrup
1 cup milk
1 package (8-oz.) shredded coconut
Place all ingredients in a 2-quart saucepan. Cook, stirring occasionally, to 237 degrees F. 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.
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