Directions

• 1
  Prepare 9-inch square pan by lightly buttering it or lining with parchment paper.
• 2
  In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, corn syrup and sweetened condensed milk, stirring constantly.
• 3
  Cook over medium heat, mixture will caramelize to a golden brown and come to a boil.
• 4
  Clip 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).
• 5
  Pour mixture evenly into prepared pan. When the candy is firm, cut into ¾ inch strips and allow to finish cooling.
• 6
  Turn candy out of pan and cut into ¾ inch squares.
• 7
  Wrap individual pieces in 2¾" to 3" squares of waxed paper.
• 8
  Store 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.