Coconut Caramels

Ingredients

• 1 c sugar
• 34 c light corn syrup
• 1 12 c half and half divided
• 1 3 12 oz can coconut
• 2 Tbsp butter or margarine
• 1 Tbsp vanilla extract

Directions

1. Combine sugar corn syrup and 12 cup half and half in a heavy saucepan
2. Cook over low heat stirring constantly until mixture reaches soft ball stage 230 on candy thermometer
3. Add 12 cup half and half cook stirring constantly until mixture reaches soft ball stage again
4. Add remaining half and half cook stirring constantly until mixture again reaches the soft ball stage
5. Remove mixture from heat add coconut butter and vanilla Stir until butter is melted
6. Pour into a greased 8 x 4 x 2 58-inch loaf pan let stand until cool
7. Turn candy out onto a marble slab or waxed paper
8. Cut into 1-inch squares
9. Let stand overnight
10. Wrap individually in plastic wrap
11. Yield
12. About 32 1-inch pieces