| 1 | Put sugars, water and syrup into a pot and stir over medium heat. |
| 2 | When the batch boils up, wash the sugar crystals from the sides of the pot and the stirring paddle, then add the butter. |
| 3 | When the batch boils up again, start slowly adding the milk a little at a time. |
| 4 | Keep the batch boiling and stir vigorously. |
| 5 | (it should take 3 to 4 minutes to add all of the milk). |
| 6 | When milk has been added, put in thermometer. |
| 7 | Keep stirring and cook to 240 degrees. |
| 8 | Pour the batch out onto the baking sheet, which should be moistened lightly with water (by wiping with moist cloth), just before the batch is poured on. |
| 9 | Let the batch cool until it is just warm. |
| 10 | Cream the batch. |
| 11 | When it starts getting opaque and dull, shortly before setting up, add the marshmallow topping. |
| 12 | Cream the batch 1 to 2 minutes longer and mix in the nuts, salt and flavoring. |
| 13 | Spread the batch about ?inch thick in a lightly greased, wax paper-lined baking pan (approximately 8"x12"x12"). |
| 14 | Let cool a nd set completely. |
| 15 | Remove from pan, cut into squares and wrap in wax paper or foil, or keep in a closed jar or tin. |
| 16 | * cookfdn brings you this recipe with permission |
