Sugarplums

Directions

1. 1
   Lightly grease 9 x 9 x 2-inch pan.
2. 2
   In medium bowl, combine prunes, raisins and nuts; mix well.
3. 3
   In small, heavy saucepan, combine sugar, corn syrup and 1/2 cup water.
4. 4
   Over medium heat, stirring constantly, cook until mixture starts to boil.
5. 5
   Boil to 238° on candy thermometer or until a little in cold water forms a soft ball that flattens on removal from water.
6. 6
   Remove from heat; cool 10 minutes.
7. 7
   Pour into small bowl of electric mixer; add vanilla and salt.
8. 8
   Beat at high speed 5 minutes or until mixture is white and creamy.
9. 9
   Stir into fruit mixture; mix well.
10. 10
    Turn into prepared pan; press evenly with spatula.
11. 11
    Refrigerate 1 hour.
12. 12
    Cut into 64 squares.
13. 13
    Form each square into an oval; roll in coconut. Store in container with tight fitting lid; place waxed paper between layers.
14. 14
    Makes 64.