Ingredients:
1-1/2 cups half-and-half
2/3 cup light corn syrup
1 1-oz squares unsweetened chocolate
1/4 cup butter or margarine
2 tsp coconut extract
1/4 tsp salt
1 cup coconut; flakes; lightly toasted


Directions:
Combine sugar, half-and-half, corn syrup, and chocolate in a large saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cook, without stirring, over medium heat to soft ball stage (234 degrees). Remove from heat. Add butter, coconut extract, and salt. (Do not stir.) Cool to lukewarm (110 degrees); add flaked coconut. Beat with a wooden spoon until mixture begins to thicken and lose its gloss. Quickly pour mixture into a buttered 8-inch square pan, spreading evenly with a spatula. Let fudge cool, and cut into small squares. Yield 1 pound.