I have a bar of macintosh caramel that I'm looking to melt, but the only recipe I know of uses condensed milk, which I don't have. Any thoughts on using regular milk and butter? Any idea of the quantities?Yes I am Canadian, they are widely available here. I was not aware that they weren't sold in the US, so, for Americans, macintosh toffee is just a big bar of hard caramel sold in a red cardboard box.