Ingredients:
1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 (14-oz.) can swedened
conden.4ied milk
1 t p. vanilla extract
Instructions:
Line an 8″ square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt. saucepan. Bring to a boil over medium heat, stirring constantly. Boil !, lowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium low and cook unti1 candy thermometer reads 238° (soft-ball siage), stirring constantly. Remove from the heat and tir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into I” squares. Wrap individually in waxed paper, twi t ends. Yields 64 pieces.
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