Saturday, November 6, 2010


From: Patty Mickelsen
2 c. sugar
2 c. light corn syrup
1/8 tsp. salt
1/2 c. butter
2 c. evaporated milk
1 tsp. vanilla
Boil sugar, corn syrup and salt to 245°F (hard ball stage). Add butter then add milk gradually so that syrup doesn't stop boiling, stirring constantly. Cook rapidly to firm ball stage 244-248°F to caramel consistency. Candy is very thick and sticks easily at the last. Add vanilla and pour into greased shallow pan with out scraping sides of sauce pan. Cool thoroughly before cutting.

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