Divinity Coconut Fudge
  1. Put the sugar, water, and vinegar into a saucepan and cook to the firm ball stage (244–250 degrees), beating the ingredients until stiff but not dry.
  2. In a separate container, pour the sugar syrup slowly over the egg white, beating until creamy. Add the coconut and vanilla and mix thoroughly.
  3. Drop by the teaspoonful onto wax paper or spread into an 8- x 8-inch buttered pan.
  4. Cut into squares. Makes approx. 1 pound.
Recipe Notes

Recipe courtesy of Patricia Mullens, Friendship, WI.