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Title: Jamaican Coconut Pralines
Categories: Desserts, Candies
Yield: 36 pralines

1 lb Firmly Packed Brown Sugar
1/2 c Whipping Cream
2 tb Light Corn Syrup
1 tb Minced Fresh Ginger
3 1/2 c Sweetened Flaked Coconut

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.