Ingredients
- 4 cups white sugar
- 1 (12 ounce) can Eagle brand condensed milk
- 1 pound butter
- 2 2/3 cups corn syrup
- vanilla
Peanut variation
- 2 cups unsalted roasted peanuts
Method
- Lightly oil four aluminum pie plates.
- (Peanut variation: divide peanuts evenly between the pie plates).
- In a medium pot or nonstick dutch oven, melt butter over medium high heat.
- Add in sugar, condensed milk, and corn syrup.
- Cook, constantly stirring, until candy reaches hard ball stage.
- Remove from heat.
- Quickly beat in vanilla.
- Quickly pour into pie plates.
- Allow to cool and harden.
- Crack into serving sized pieces with a clean hammer once cooled.
Source
Barkley family recipe.
