Ingredients
1/2 lb. butter
2 c. light corn syrup
2 c. sugar
2 (15 oz. each) cans Eagle Brand milk
1/2 c. flour
1 tsp. vanilla
nuts (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
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In a heavy pan, melt butter over low heat on top of stove. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Add 1 1/2 cans of Eagle Brand milk. Mix flour thoroughly with remaining Eagle Brand milk, then add to corn syrup-sugar mixture. Boil until mixture darkens and forms a medium-hard ball (240°). Stir constantly or mixture will stick and burn. Add vanilla and pour into buttered 2 x 13 x 2-inch pan. Chill. Cut into 1-inch pieces and wrap in wax paper. Great for Christmas giving.