This is a candy I make every Christmas. It’s great to have a few pieces wrapped up to give to your guests as they leave.
3 cups sugar, divided
⅔ cup evaporated milk
¼ cup butter, plus extra for preparing dish
1 teaspoon vanilla extract
Butter a 9 × 9-inch baking dish. Brown 1 cup of sugar in a large cast-iron skillet over medium heat, stirring occasionally until the sugar begins to melt. While the sugar is caramelizing, in a small saucepan stir together the remaining 2 cups of sugar and evaporated milk. Cook over medium heat, stirring occasionally. When the dry sugar in the skillet has turned amber color, pour into the hot milk and sugar mixture. Continue to cook until soft ball stage (236 degrees), stirring occasionally. Add the butter and vanilla extract. Let cool for 5 minutes. Beat until the mixture begins to thicken and loses its gloss. Pour into the buttered dish. Cut into squares when the candy is firm.
Makes 24 pieces.