• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 can condensed milk (not evaporated!)
  • 2 lbs (5 1/3 cups) light brown sugar
  • 1 pint (16 oz) light Karo syrup
  • 3/4 lb butter (1 1/2 sticks)
  • One pinch of salt
  • 2 tsp vanilla


  • Put everything EXCEPT vanilla into a large saucepan or pot.
  • Cook, stirring occasionally (carefully) until it reaches "Hard Ball Stage" which is 120-126C. (About 250 F.) on candy thermometer.
  • When it reaches the right temp, add vanilla & pour into buttered 10 x 14 cookie pan.
  • Cool overnight or until firm.
  • Loosen around edges and invert onto counter top. Cut into 1" blocks and wrap in wax paper.


Categories: Candy  Caramel/Nougat 

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