- 1/2 cup butter or margarine
- 2 cups white sugar
- 16-oz. bottle of light Karo syrup
- Pinch of salt (optional)
- 14-oz. can of Eagle Brand condensed milk
- 1 teaspoon vanilla
Garnett Doyle of Clarkson submitted this month’s reader recipe
Before starting, butter a cookie pan (minimum size 10 x 16 x 1).
Open can of condensed milk. Once mixture is boiling, you must stir constantly and won’t have time to do these things.
Mix together butter, sugar, Karo syrup and salt and bring to a boil.
After mixture comes to a boil, add condensed milk, stirring constantly.
Cook until a firm ball is formed in water. The best way to do this is to cook to 235° on a candy thermometer.
Remove from heat and when boiling stops, stir in vanilla.
If you want nuts in the candy, add them at this time.
Pour mixture into buttered cookie pan and let cool.
Cut and wrap pieces in wax paper.