NOTE: I strongly suggest halfing this recipe the first time you make it. It makes quite a lot. (If you make the full recipe, maybe you should use two sheets.) You should also make sure your sheet is VERY well-buttered, and if you possibly can, avoid lining it with anything like foil or wax paper because there is a tendency for the candy to stick to the lining, requiring annoying peeling. The pan you used to cook the mixture may be tough to clean; try filling again with water and boiling to dissolve any clinging syrupy substances.
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