• 2½ cups granulated sugar
• ½ cup light corn syrup
• ½ cup water
• 1 stick butter
• 14 oz evaporated milk
• 2 oz light cream
• Zest of 1 lemon
• Juice of ½ lemon
• 2 sprigs rosemary

Butter, evaporated milk, lemon zest, lemon juice, Rosemary. Simmer 10 minutes and cool

Sugar and corn syrup, heat to 340°F then slowly add liquid, not boiling over.

Return to heat and whisk continuously until the syrup reads 240°F. Pour into a prepared, lined 9×9 pan.