2 c. granulated sugar
2 c. light Karo
2 c. evaporated milk (1 lg. can)
1/4 tsp. salt
1 tsp. vanilla
1/2 c. butter
1 c. pecans (optional)

But sugar, salt and butter in large pan over fire, stir until it boils to a clear thick consistency. Add evaporated milk SLOWLY so as not to stop boiling. Stir constantly to 240 degrees on a candy thermometer, or a very firm ball stage when tested in cold water. Remove from heat and stir in vanilla and pecans, but DO NOT BEAT. Pour onto a well buttered platter. Let stand overnight. Cut in sawlike motion and wrap.