Cornflake Penuche

1. 1

   Spray a 8x8x2 pan with cooking spray.

2. 2

   Line the pan with aluminum foil and spray again.

3. 3

   In a 4 quart saucepan over low heat, melt butter.

4. 4

   Add sugar and stir well with wooden spoon until sugar is dissolved.

5. 5

   Stir and slowly add evaporated milk.

6. 6

   Keep the heat on low and add the cornflakes.

7. 7

   Stir until well mixed.

8. 8

   Remove from heat and press into prepared pan.

9. 9

   Cover loosely with waxed paper.

10. 10

    Let stand for 48 hours in cool dry place.

11. 11

    DO NOT REFRIGERATE.

12. 12

    Turn candy out on smooth surface.

13. 13

    Remove foil.

14. 14

    Break into eating-size pieces.

15. 15

    Store in airtight container for no more that 3-4 days.

No additional tips available.