Title: Coconut Roll
Categories: Candies, 1941
Yield: 6 Servings

2 c Sugar
1/2 c Thin cream
1/2 c Chopped nuts
2 tb Butter or butter substitute
1/2 c Chopped raisins
2 tb Toasted coconut
1/2 ts Salt
1 ts Vanilla
2 tb Corn-starch

Boil sugar, corn-starch, cream, butter, and salt to soft ball stage (234 -
238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts,
coconut, and flavoring. Continue beating until mixture can be handled.
Turn onto board dusted with powdered sugar. Knead until smooth and creamy.
Shape into a roll. Sprinkle with additional toasted coconut. Slice with a
sharp knife. Mrs. Bert Welsh, Mason, WI.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini