"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 square butter 2 c. sugar 1 c. light Karo syrup pinch of salt 1 can Eagle Brand milk
Melt butter and Karo. Add sugar and salt and stir continually until starts to boil. Add Eagle Brand milk. Boil until it forms a firm ball in cold water, stirring constantly. Pour into buttered 8" square pan. Add nuts if desired. Cut and wrap in wax paper.
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