Vintage Recipe Thursday

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All Vintage and Delicious.

Carmel Coconut Drops
made by Eva Wiedrick

3 Cups Sugar
1 small can evap. milk
1/4 lb. butter
1 teas. vanilla
1 Cup Dark Corn Syrup
1 1/2 Cup Grated Coconut

Cook sugar, butter, mil and syrup, over low heat for 30 min. Stir often.  Add coconut and cook over high heat to 235 degrees at Boise elevation, stirring constantly.  Add vanilla and cool to 110 degrees, then beat until it will hold shape.  Drop by teasponfulls onto waxed paper.

Now all you cooks out there are going to have to help me. What is Boise elevation? I sure would like to try cooking these.