Instructions: Stir together the brown sugar, corn syrup, butter and vinegar in a 2 quart saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar dissolves. Cover tightly and cook about 2 to 3 minutes, or until all sugar crystals have melted down from the sides of the pan.

Uncover and cook without stirring until the mixture reaches the hard ball stage, 300F on the candy thermometer.

Generously butter a cookie sheet with sides. Remove saucepan from heat and carefully stir in the coconut. Spread mixture evenly onto prepared cookie sheet and let cool completely. Break into pieces and store in an airtight container.

Makes about 1 pound or 24 servings.

Bobbie Beers

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