|4 cups milk|
|½ cup heavy cream|
|1/3 cup turbinado sugar|
|1/3 cup shredded or flaked coconut (unsweetened)|
|1 teaspoon vanilla|
|In large heavy saucepan (preferable nonstick) put milk and cream. Bring to a boil over medium-high heat,
stirring occasionally to prevent sticking. Stirring often and scraping the bottom of the saucepan, keep the
milk boiling (but reduce the heat if the milk starts to boil over). The milk will begin to thicken after
approximately ½ hour. When the boiling action slows to a rolling boil, reduce heat and add the sugar and
vanilla. Continue cooking, stirring constantly until a small amount of the mixture dropped into very cold
water forms a small, soft ball. Stir in coconut and cook just 3 minutes longer.|
Empty burfy onto a flat, buttered tray and mold into a square ½-inch thick. Cool at room temperature. Cut into desired portions.
This burfy can be made up to 2 days in advance of serving, but must be refrigerated. Remove from refrigerator 1 hour before serving.