Recipe from Grandma Loy's Kitchen
What you need:
- 4 cups sugar, blended until super fine
- 1 can evaporated milk
- 1 cup dry nonfat milk
- 6 tbsp. unsalted butter
Combine ingredients in a large saucepan. Mix well.
Cook over medium heat until sugar is dissolved and butter is melted.
Divide into thirds, 1 1/4 to 1 1/3 cups each, into mason jars.
Refrigerate overnight before using. It keeps up to 2 weeks in the fridge and 6 months in the freezer.
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