To open a coconut, puncture the eyes with an ice pick and drain out the coconut water. Place coconut in a shallow pan and bake at 350 degrees F for 45 minutes to 1 hour until the shell begins to crack. Cool it enough to handle, than tap it smartly with a hammer. The shell will almost spring apart. Pry out the meat with a knife. To shred coconut, peel off brown skin with a swivel-blade peeler or paring knife. Place pieces of coconut in blender with some of the coconut water (or the liquid called for in the recipe). Process until fine; pour out and continue with the remaining coconut. This short-shredded coconut is suitable for use in pie fillings, batters, and fruit desserts.
13.3 oz bag fun size Snicker's candy bars
3 c sugar
3/4 c butter (no substitutes)
2/3 c evaporated milk (5 oz can)
2 c semisweet chocolate chips (12 oz)
1 jar marshmallow creme (7 oz)
1 t vanilla extract
Line a 9 inch square pan with foil. Butter the foil & set aside. Unwrap & cut candy bars into 1/2" slices & set aside. In a heavy saucepan bring sugar, butter & evaporated milk to a boil over medium heat - cooking &
stirring until a candy thermometer reads 234 degrees (soft-ball stage) - approximately 3-4 minutes. Remove from heat & stir in chocolate chips, marshmallow creme & vanilla until smooth. Pour half of the mixture into
the prepared pan, then sprinkle with the candy bar slices, then top with the rest of the fudge mixture & spread out evenly. Let stand at room temperature to cool. When set lift out of pan & remove foil. Cut into squares.
This recipe yields about 4 pounds - 7 dozen.
“Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovlier than fresh warm bread and a mug of sweet golden tea?”
Frank McCourt
