3 c  Sugar
1 tb Light corn syrup
1 c  Milk
1 pk (8-oz.) shredded coconut

Place all ingredients in a 2-quart saucepan. Cook, stirring occasionally,
to 237 degrees F. Cool in the pan or pour out on a marble slab to cool.
When warm, beat in pan or work with spatula on slab until candy turns dull
and creamy. Spread in an 8-inch square pan. Cut into squares. Makes about
49 pieces.