2 c. sugar
2 c. light Karo syrup
Dash salt
1/2 c. butter
2 c. evaporated milk

Boil first 3 ingredients to firm ball stage (245 degrees). Stir occasionally. Add butter and evaporated milk gradually so mixture doesn't stop boiling. Continue to cook rapidly, stirring constantly (scorches easily) to medium ball stage (242 degrees). Don't cook longer! Remove from heat and add 1 teaspoon vanilla. Drop by spoon onto buttered pan or waxed paper. Can also drop onto pecan halves or chopped nuts.