1/3 cup light molasses 1/3 cup light corn syrup 3 tablespoons hot water 1 tablespoon butter 2 teaspoons vinegar 1/8 teaspoon salt 2/3 cup sugar
Place liquides in pan first, then add sugar, blend well. Cook to 238 degrees F. over medium high heat, stirring with wooden spoon. Remove from heat - cool to 150 degrees F.
Add: 2 cups desiccated coconut.
Beat untill mixture becomes creamy and thickens - about 1 minute. Form into Easter Egg shapes, and dip into melted Merckens chocolate.
