Russian Toffee - cooking recipe

Ingredients

1 can Borden Eagle Brand milk
1/2 lb. butter
2 c. Karo syrup
4 c. sugar

Preparation

Put together and stir constantly, especially on bottom while cooking to keep from sticking.
Cook to a 250\u00b0 temperature or medium hard ball.
Pour into buttered pans.
Nuts or chocolate may be added to a part of it.
Cut into squares and wrap in wax paper.