• 1

  Prepare 9-inch square pan by lightly buttering it or lining with parchment paper.

• 2

  In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar, corn syrup and sweetened condensed milk, stirring constantly.

• 3

  Cook over medium heat, mixture will caramelize to a golden brown and come to a boil.

• 4

  Clip on candy thermometer and continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage.)

• 5

  Pour mixture evenly into prepared pan. When the candy is firm, cut into ¾ inch strips and allow to finish cooling.

• 6

  Turn candy out of pan and cut into ¾ inch squares.

• 7

  Wrap individual pieces in 2¾ to 3-inch squares of waxed paper.

• 8

  Store in an airtight container.

Notes

• !

  Do Not Use waxed paper, plastic wrap or foil to line the pan. Foil adheres to toffee and is difficult to remove; waxed paper and plastic and plastic wrap will not withstand the heat of the candy.