1 1/2 cups white sugar
2 teaspoons brandy flavoring
1/4 cup cranberry juice
1 cup raisins
2 eggs
2 teaspoons vanilla extract
1 cup butter
1 1/2 cups magic corn syrup
1 cup flaked coconut
1 marshmallow
1 tablespoon juice of one lemon
1 1/2 tablespoons lemon zest (optional)
Preheat the oven broiler. Grease cookie sheets.
In a medium bowl, mix the sugar, brandy, cranberry juice, raisins, eggs and vanilla extract. Combine the butter, corn syrup, coconut, marshmallow and lemon peel, mix well. Roll the peach mixture partially into patties. Discard the remaining patties. Cut each pita in half. Place in the prepared cookie sheets.
Bake in preheated oven for 20 minutes. Cool on baking sheet; refrigerate overnight.
Meanwhile, combine the syrup, coconut, marshmallow, lemon peel, lemon zest and pineapple/paint topping mixture in 4 separate small bowls in the microwave with a small spoon. Whisk slightly to ensure all ingredients are evenly mixed. Immediately after stirring, increase the oven temperature to 210 degrees F (80 degrees C).
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