River's Coconut Candy Recipe

How to make it

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• In medium sauce pan, over low heat, melt candy melts and sweetened condensed milk until smooth.
• Add coconut and stir to combine well. See Photo
• Melt baking chocolate in small glass bowl, with shortening, in microwave.
• Separate coconut mixture into 3 small, microwave safe bowls, equally.
• In one bowl, add vanilla, and mix well. Set aside.
• In another bowl, add chocolate and mix well. Set aside
• In last bowl, add cherry juice, mix well, and set aside. See Photo
• Spray 3 aluminum mini loaf pans with no stick spray.
• Spread chocolate mixture evening between the three pans and spread to edges. See Photo
• Slightly warm vanilla mixture, if needed, in microwave, just until it can be poured/spread.
• Pour over chocolate mixture and spread to the edges. See Photo
• Repeat with cherry mixture. See Photo
• Cover with plastic wrap and refrigerate at least 6 hours or, overnight.
• When completely cooled and set, carefully cut down sides of pans and peel away from the candy rectangle.
• Cut into squares by cutting once, lengthwise, then 3 times, width wise, to give 8 pieces of candy from each pan.
• These are much richer than the store bought variety, so don't make the pieces too big!
• Wrap individually in wax paper, if desired.