- 2 C sugar
- 1 ½ C white Karo syrup
- ¾ C butter
- 1 can evaporated milk (12 oz can)
- 1 tsp vanilla
- 2 C chopped nuts (optional)
Mix all ingredients but vanilla and 1 c of the milk in a heavy pan. Cook until boils. Boil for 3 min. Add rest of milk. Cook over medium heat stirring constantly until firm ball stage (maybe 25 min?–I like it better at softer stage than this, try 235-245–245 is probably too much). Take off heat. Add vanilla and nuts. Pour in buttered 9 x 9 inch pan.