| In
a saucepan over medium heat, add the 1 ½ cups sugar, milk and
butter. Allow the mixture to come to a boil without stirring.
In a
small skillet over medium-low heat, melt the additional ½
cup sugar until it begins to turn golden.
Add
the caramelized sugar to the sugar and milk mixture and cook
the candy until it reaches the soft ball stage, 238º on a
candy thermometer.
Pour
the candy into a glass bowl and let it cool slightly, then
beat the mixture until smooth. Spoon the candy mixture into
a glass bowl and let cool to room temperature. Break the cooled
candy into pieces and store in an airtight container.
|
