#1842 - Chocolate Coconut Fudge

2 1/4 cups white sugar
3/4 cup Carnation evaporated milk (NOT condensed)
2 - 6oz. bags Nestle's semi-sweet chocolate bits
1/3 cup Kayro corn syrup (light or dark)
2 TBSP butter
1 tsp. vanilla
1 cup Baker's angelflake coconut

In a saucepan over medium/low heat add white sugar and evaporated milk--stir constantly and cook to 238 degrees on a candy thermometer. Remove from heat--add chocolate bits, Kayro, butter and vanilla--stir until smooth and creamy--all chocolate should be melted. Add coconut--stir. Line an 8" square pan with foil. Pour the fudge mixture into prepared pan--smooth the top with a spatula. Cool completely, then refrigerate until cold. Cut into squares after removing the foil.