Pralines are a wonderful sweet Southern tradition. Timing is the key to make these candies a success.
In a heavy medium aluminum saucepan or a non-stick saucepan (my favorite), combine the corn syrup, sugar and milk and bring to a boil until the soft boil stage.
Beat until it begins to cream, add the coconut and drop by good-sized teaspoonfuls onto buttered waxed paper or parchment paper. Store in an airtight container.
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Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
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