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  • 1 cup butter (or margarine)
  • 1 cup evaporated milk
  • 2 cups brown sugar
  • 1 cup white syrup
  • 2 cups walnuts (optional)
  • 1 teaspoon vanilla


  • Melt butter in large kettle. Add rest of ingredients except walnuts and vanilla. Boil to soft ball stage on candy thermometer (236 to 238 degrees). Take off the heat and add the vanilla and nuts. Pour into a buttered cake pan. Cool and cut into small squares. We wrap them in waxed and colored cellophane paper for gifts

Categories: Caramel/Nougat 
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