Instructions: In a 3 to 4 quart pan, combine sugar, cream, syrup, and ginger. Bring to a boil over medium-high heat. Boil, uncovered, stirring until 234F degrees on a candy thermometer.
Let cool 20 minutes. Beat vigorously with a spoon until candy begins to look creamy, about 5 minutes. Let stand 5 minutes, then stir in coconut.
Drop candy by rounded portions, slightly apart, onto foil or waxed paper. Let stand until cool. Serve, or store airtight at room temperature up to 1 week.
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