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Coconut Roll

2 cups granulated sugar

2 tablespoon cornstarch
1/2 cup half-and-half

2 tablespoons butter

1/2 teaspoon salt

1/2 cup golden raisins, chopped
1/2 cup chopped nuts
2 tablespoons coconut; toasted

Additional toasted coconut for rolling
1 teaspoon vanilla extract

1. Combine sugar and cornstarch in large, heavy saucepan, mixing well. Add cream, butter and salt and bring to a boil over medium heat. Cook to the soft ball stage (236* - 110*C) or when soft ball forms with a small amount is drop in cold water, and flattens when removed. Remove from heat.
2. Cool to room temperature. Beat with a heavy wooden spoon until creamy.
3. Add raisins, nuts, coconut, and vanilla. Continue beating until mixture can be handled.
4. Turn onto a flat surface dusted with powdered sugar. Knead until smooth and creamy. Shape into a roll. Roll in additional toasted coconut, if desired.
5. To serve, slice with a sharp knife into serving pieces. Store tightly wrapped.

Makes about 1 1/2 pounds candy.