|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|White corn syrup||2⁄3 Cup (10.67 tbs)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
Combine brown sugar, butter and corn syrup in heavy saucepan over medium heat; stir until butter melts and ingredients are blended.
Bring to a boil; cook to soft-ball stage or ;!35 degrees on candy ther- mometer.
Remove from heat; cool slightly.
Add evaporated milk slowly, stirring until blended.
Store in refrigerator.
Serve over ice cream.