Ingredients1 cup unsalted butter
2-1/3 cups (1 pound) brown sugar, firmly packed
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional
Directions
In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2 to 3 minutes, stirring once after every minute.
When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times.
Pour into buttered 13-in. x 9-in. pan (smaller 11-in. x 7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.) Yield: about 2-3/4 lbs.
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