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Instructions |
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Put in a heavy pan and stir until sugar is dissolved. Continue to cook and when syrup starts to boil, time for 15 minutes at a rolling boil. Remove from heat, add 1 cup butter and 1 can Eagle Brand condensed milk.
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Return to heat, stirring every minute. When it begins to boil again, time for 15 minutes at a slow boil (7-8 bubbles). Be sure to keep stirring during the second cooking time.
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Pour into a buttered 9x13 pan. When cool, turn out into waxed paper, and cut into strips, then into small squares. Wrap and store in refridgerate until ready for use.
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The candy may have to be helped out of the pan when turning it out on paper. Use a pancake turner or spactula.
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Suggestions |
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Chopped nuts can be added.
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Originally Submitted
3/22/2010
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