Mix in heavy pan:
1 cup 2% milk
1 cup heavy cream
1 cup butter
1 cup light Karo syrup
1 cup light brown sugar
2 cups granulated sugar
Take a butter cube and coat all of the sides of your cooking pan. Then dump all of of the ingredients into the pan and stirred it on medium high. The original recipe doesn’t require any stirring, but I generally stirred it about every two minutes, just because I am a hovering candy chef. It boiled foamy and then boiled down to just liquid, and then started boiling foamy again. I cooked it about 15 minutes to firm (not hard) boil stage.
At that point I removed from heat and stirred in 1 Tbsp real vanilla and dumped into a greased pan. I cooled it in the freezer about 15 minutes until it was very firm. (that makes it a lot easier to cut, shape and roll) I cut into one inch rectangles and rolled in wax paper.
It should not stick to the teeth at all.
Variation: Add 1 tsp almond extract instead of vanilla and then shape into small balls. Coat with toasted almonds
Many thanks to my friend Tracey for this super simple recipe. 😉