1 cup real butter
1 lb. dark brown sugar
dash of salt
1 cup corn syrup
1 (15 oz.) can Eagle Brand milk
1 tsp. vanilla
Heavily butter a 9 x 13″ pan. (Glass pans work best).
Melt butter in heavy saucepan. Add sugar, salt and corn syrup. Mix well. Gradually add milk, stirring constantly. Cook and stir/whisk over medium heat to firm ball stage, 245ºF, approximately 12 to 15 minutes. Remove from heat. Stir in vanilla. Pour into prepared pan. Cool and cut into squares. Wrap individually in plastic wrap or waxed paper. Store for no longer than a week or two.
Use these as candies, to coat apples, or as an ingredient in recipes.