- ½ cup (1 stick) Challenge Butter
- 1½ cup sugar
- 1 cup corn syrup
- 1 ⅓ cups (one 14 oz. can) sweetened condensed milk
1Prepare 9-inch square pan by lightly buttering it or lining with parchment paper.
2In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, corn syrup and sweetened condensed milk, stirring constantly.
3Cook over medium heat, mixture will caramelize to a golden brown and come to a boil.
4Clip on candy thermometer and continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage).
5Pour mixture evenly into prepared pan. When the candy is firm, cut into ¾ inch strips and allow to finish cooling.
6Turn candy out of pan and cut into ¾ inch squares.
7Wrap individual pieces in 2¾" to 3" squares of waxed paper.
8Store in an airtight container.
!Do Not Use waxed paper, plastic wrap or foil to line the pan. Foil adheres to toffee and is difficult to remove; waxed paper and plastic and plastic wrap will not withstand the heat of the candy.