- 8x8-inch (20x20-cm) baking pan
- Measuring cups
- Measuring spoons
- Large heavy saucepan
- Wooden spoon
- Knife
- Cooling rack
- 1 (250 mL) cup unsalted butter
- 3 ounces (84 g) semi-sweet chocolate
- 1 1/4 cups (300 mL) sweetened condensed milk
- 4 tblsp (60 mL) corn syrup
- 2 1/4 cups (550 mL) firmly packed brown sugar
- PATIENCE!

1) Grease the inside of the baking pan.

2) Put the butter, chocolate, sweetened condensed milk, corn syrup, and brown sugar into the large heavy saucepan. Mix with the wooden spoon.

3) Place the saucepan over medium heat and let the mixture come to a boil. Let the chocolate melt completely.

4) Turn the heat down to medium low and cook the mixture for 30 minutes. It should boil gently during this time. With the wooden spoon, stir the mixture constantly the whole time. It's important to stir constantly because candy burns easily.

5) When it's booked the candy will be very thick. Pour it into the square baking pan and set it on the cooling rack.

6) Let the candy cool completely--about 1 1/2 hours--then cut it into 3/4 inch (2 cm) squares.

"This recipe requires lots of patience during the cooking time, but it's well worth it!"

Reference: Macdonald, K. (1988). The anne of green gables cookbook. Toronto, ON: Seal Books.
McCabe, K. & Heilbron, A. (1999). The lucy maud montgomery album. Markham, ON: Fitzhenry and Whiteside Limited.

Last updated: December 25, 2005
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