Coconut Candy

from my grandmother's collection. Dated 1932. This one has a notation that
it is out of the 1930 Farm Journal Magazine.

2 cups light brown sugar, firmly packed
1/4 cup unsalted butter
1/4 teaspoon salt
2 cups white sugar
1 teaspoon vanilla extract
1/4 cup light corn syrup
1-1/2 cups shredded coconut
1-1/3 cups half and half

Combine brown sugar, sugar and half and half in heavy saucepan with
buttered sides. Cook over medium heat, stirring until sugar is dissolved.
Continue cooking to the soft ball stage. Remove from heat. Add butter and
salt without stirring. Cook to lukewarm. Add vanilla and beat until
creamy. Fold in coconut all at once. Pour into buttered and chilled square
pan. Cook in refrigerator for at last two hours. Cut into slices.

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