What you need:
- 4 cups sugar, blended until super fine
- 1 can evaporated milk
- 1 cup dry nonfat milk
- 6 tbsp. unsalted butter
- Combine ingredients in a large saucepan. Mix well.
- Cook over medium heat until sugar is dissolved and butter is melted.
- Divide into thirds, 1 1/4 to 1 1/3 cups each, into mason jars.
- Refrigerate overnight before using. It keeps up to 2 weeks in the fridge and 6 months in the freezer.
Recipe from Grandma Loy's Kitchen