Instructions

1. Line two baking pans with parchment paper or baking mats and set aside.
2. In a large sauce pan mix together all of the ingredients using a wooden spoon.
3. Cook over medium high heat until the mixture begins to boil, stirring occasionally.
4. Clip your candy thermometer to the side of the pan once it begins to boil and stir constantly.
5. Boil the mixture until it reaches between 238º and 240º F on the thermometer, about 3-5 minutes.
6. Remove the pan from the heat and begin stirring, stir the mixture until it begins to look cloudy and creamy, less than 5 minutes.
7. Working quickly, drop the mixture by spoonfuls onto the prepared pans and let cool for 10 minutes.
8. You can serve them warm or cool completely and store in an airtight container at room temperature for up to 5 days.