Ingredients
- 3 3/4 cups sugar
- 6 tablespoons Pelwatt butter
- 3 tablespoons Pelwatte milk
- 1 tablespoon vanilla extract
- 1 pinch salt
Method
In a 3 quart saucepan, over very low heat, mix together sugar, Pelwatte butter, Pelwatt milk, vanilla, and salt until mixture is creamy.
Pour quickly into greased 9×5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.