1 can Eagle Brand milk
2 c. white Karo syrup
2 lbs. light brown sugar
2/3 lb. butter (2 sticks plus 5 1/3 tbsp.)
Pinch of salt
1 tbsp. vanilla
1 c. walnuts (opt.)

Combine milk, syrup, sugar, butter and salt. Boil to 242 degrees, stirring constantly. Add vanilla and nuts. Pour into buttered jelly roll pan. Cut into squares when cool and wrap in wax paper.