Heat sugar and syrup in one cup of milk, stirring until dissolved. Cook, stirring frequently to firm ball stage. Slowly add second cup of milk; repeat cooking process. Add last cup of milk, butter, and salt; cook to 246-248°F on your candy thermometer, or until firm ball stage. Remove from heat; add vanilla and nuts (optional). Pour at once into buttered pan.
Instructions
Heat sugar and syrup in one cup of milk, stirring until dissolved. Cook, stirring frequently to firm ball stage. Slowly add second cup of milk; repeat cooking process. Add last cup of milk, butter, and salt; cook to 246-248°F on your candy thermometer, or until firm ball stage. Remove from heat; add vanilla and nuts (optional). Pour at once into buttered pan.
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