COCONUT FUDGE

3 cups sugar 1 1/4 cups milk 1/4 cup light corn syrup 2 tbsp butter 2 tsp coconut extract 1 1/3 cups sweetened desiccated coconut 

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add coconut extract and coconut. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.