SYRUP: Melt 1 cup sugar in iron skillet. Stir constantly 10 minutes. Use medium-low heat, so sugar melts, not burn. When melted add 1 cup hot water, boil 5 minutes until lumps are dissolved. Pour in jar. It will keep indefinitely.

Mix sugar, salt and flour. Add milk and syrup. Cook in a large pan to softball stage. Remove from heat, add butter. Cool to lukewarm before stirring. Add vanilla and beat well until it loses gloss (15 to 20 minutes).