2 cups evaporated milk
1/2 cup (1 square) butter or margarine
Melt on low heat, set aside.
2 cups corn syrup
2 cups white sugar
2 tsp vanilla
2 cups chopped walnuts (can substitute pecans as desired)
In a large saucepan, heat corn syrup and sugar to firm ball stage (244°F on a candy thermometer). Reduce heat to medium, and SLOWLY add the milk/butter mix while stirring continuously to keep the mixture boiling. Continue to stir until firm ball stage is reached again. Remove from stove, and add vanilla and nuts. Stir well. Pour into well buttered 9x13 pan. Cool and wrap in wax paper.
via Darin Loertscher
Melt on low heat, set aside.
2 cups corn syrup
2 cups white sugar
2 tsp vanilla
2 cups chopped walnuts (can substitute pecans as desired)
In a large saucepan, heat corn syrup and sugar to firm ball stage (244°F on a candy thermometer). Reduce heat to medium, and SLOWLY add the milk/butter mix while stirring continuously to keep the mixture boiling. Continue to stir until firm ball stage is reached again. Remove from stove, and add vanilla and nuts. Stir well. Pour into well buttered 9x13 pan. Cool and wrap in wax paper.
via Darin Loertscher
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