Butterscotch

• 1 lb. granulated or demerara sugar
• ¼ pint milk
• 3

Put all the ingredients into a pan with a heavy base, heat slowly, stirring until the sugar is dissolved. Boil steadily to 280°F. or until mixture forms a brittle thread when you drop a little into cold water. Take off the heat while testing or it may burn. Pour into a buttered shallow tin, mark into squares before it sets. Break up when cold. Wrap the squares in waxed paper.