4 C sugar
¼ TSP salt
1 C milk
½ TSP vanilla
2 TBS Karo syrup
¼ TSP almond extract
3 TBS butter
3 C coconut (flaked or grated)
Temperature:
Combine sugar, milk, Karo and salt in heavy pot. Cook, stirring often to soft-ball stage (in room temperature or tepid water). Remove from heat. Add vanilla, almond extract and butter. Cool for 5 minutes. Add coconut and stir until mix thickens. Drop by spoon onto foil or waxed paper. If mix thickens too fast, re-warm it on very low heat until it re-dissolves.