Workman Hand Roll Recipe

This is a highly guarded recipe, I could be kicked out of the family for even sharing it...
Here is the recipe:
WORKMAN FAMILY RECIPE FOR CHOCOLATE HAND ROLLS!

2 cups Brown Sugar
2 cups White Sugar
½ cup Half and Half (or whole cream)
2 TBSP White Corn Syrup
4 TBSP Butter
Vanilla/flavoring to taste
Few grains of salt

Combine sugars, cream, syrup and butter together in large heavy-duty pot. Dissolve over medium to high heat stirring constantly until mixture is dissolved. The mixture will begin to boil. Do not stir any longer. Insert a candy thermometer and allow the mixture to heat to 230’F. Once it reaches this temperature remove from heat and add vanilla or any other flavoring you prefer. Cover and allow the fondant to cool in this pot till it reaches room temperature (you can speed up this process by letting the pot sit in cold water). When the fondant is cool, beat with an electric mixer. This will change the consistency and make the fondant much easier to form and work with. The fondant can be covered and stored in the refrigerator for up to one week, until you are ready to dip it.

HAND ROLLS -chocolate to melt (I buy a bag of light cocoa chocolates from Michaels) and coconut (optional): form fondant into small balls. Melt chocolate. Toast coconut in the oven under the broiler (note: coconut toasts quickly!!). Coconut is optional.Dip rolled fondant into chocolate and then roll in coconut. Sit on wax paper to set and then package. These chocolate freeze beautifully.