1/2 lb. butter
1 lb. light brown sugar
1 c. dark Karo syrup
1 c. Eagle Brand milk
1 1/2 tsp. vanilla

Using a heavy 4-6 quart kettle, melt butter and sugar over low heat. Add Karo and milk. Cook over low heat, stirring constantly, to 248 degrees. When done add vanilla. Pour into 10 x 15 inch greased pan. Chill. Cut into small pieces.

Variation: In one baked pie crust, add a thin layer of melted chocolate. Put a generous layer of nuts over the chocolate. Drizzle the soft caramel over the top. Cool and serve small wedges.