- 4 cups sugar
- 2 sticks butter
- 2 cups white corn syrup
- Flakey Kosher salt
- 2 cans evaporated milk
- Parchment paper
In a big pot melt together sugar, butter, and corn syrup.
Bring to a boil stirring constantly.
Add 2 cans of evaporated milk very slowly while constantly stirring.
Bring to 235-238 degrees.
Pour into a 9×13 pan lined with parchment paper, sprinkle with salt.
Cool in fridge. Cut and roll in parchment paper.