TROPICAL FUDGE
Regi Dean's Recipes 08/22/99
Fudge
Sallie Austin
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Butter or margarine	2 tb
Finely chopped Brazil nuts	1/2 c
Finely chopped Brazil nuts	2 c
Flaked coconut	1 cn
Hot water	1/3 c
Molasses	1/2 c
Salt	1/4 ts
Semisweet chocolate pieces	6 oz
Sugar	1 1/4 c
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 2 Servings
Servings: 2 pounds
DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and
salt. Stir over low heat until a small amount of the mixture forms a
soft ball when dropped in cold water (240-F). Remove from heat; add
chocolate; do not stir. Cool to 150 F, and stir until chocolate is
well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2"
pan, and press in 1/2 cup nuts. Let stand in cool place several hours
before cutting in squares.
Source:  Sallie Austin