Chocolate Coconut Ribbon Caramels

Ingredients

• 1 ¼ cups granulated sugar
• ½ cup glucose (pure corn syrup)
• ¼ cup butter
• 1/8 teaspoon cream of tartar
• 1 ¼ cups rich milk
• 1 ¼ squares Baker's Premium Chocolate
• 1 teaspoon vanilla extract
• 2/3 cup granulated sugar
• ¼ cup water
• 1 cup less 1 tablespoon glucose (pure corn syrup)
• 1/3 pound desiccated coconut

Method

1. 1 Combine 1 ¼ cups sugar, glucose, butter, cream of tartar, and ¼ cup milk in a saucepan.
2. 2 Stir over heat until boiling, then gradually stir in the remaining milk.
3. 3 Cook, stirring occasionally, to 248°F (firm ball stage).
4. 4 Remove from heat and stir in chocolate and vanilla until smooth.
5. 5 Pour half the chocolate mixture into a well-buttered shallow pan.
6. 6 For the white layer, boil sugar, water, and glucose until boiling.
7. 7 Add coconut and cook until a soft ball forms when dropped in cold water.
8. 8 Pour the white coconut mixture over the first chocolate layer to a thickness of 1/3 inch.
9. 9 Pour the remaining chocolate mixture over the white layer.
10. 10 Cool in cold water until firm, cut into cubes, and wrap in waxed paper.