2c organic white sugar                                               

1c packed brown sugar  

2c heavy whipping cream                                     

1c canna-butter or canna-oil                             

1c organic light corn syrup                                       

1c evaporated milk

1-1/4 tsp. vanilla extract


  • Cover the bottom and sides of a 12x15" pan with good quality parchment paper.

  • In a large copper or heavy bottom pot combine sugar, corn syrup, evaporated milk, whipping cream, and butter/oil.  Monitor the heat of the mixture with a candy thermometer while stirring.  Be patient; this could take up to an hour to reach the desired temperature of 250°F/120°C.  Remove from the heat immediately.  Do not exceed 250 degrees.

  • Stir in vanilla.  Transfer the mixture to the prepared pan and let the mixture cool completely.  When cooled, flip the pan onto a parchment covered hard, flat surface and cut into one-inch squares.  Wrap each piece in cellophane paper for storage.


The mixture will expand; make sure your pan is deep enough.

Do not rush or get impatient but if your mixture appears to be scorching, remove from heat immediately.  It is a slow process and you want to bring it to 250° slowly.

Don’t stop stirring!  I use a bamboo/wood spatula because it doesn’t heat up.

Invest in a good CANDY thermometer.  It matters. After the temperature reaches about 230°, start to watch the thermometer closely. Let me know how yours came out!  Leave a comment in the comments section.