1 can Eagle brand milk
1/4 tsp. salt
1 tbsp. butter
1 c. white Karo syrup
1 tsp. vanilla

Bring Eagle brand, salt and Karo to boil in heavy sauce pan. Heat, stirring constantly. Cook to 240 or 236 degrees for a softer caramel. Remove from heat. Add butter and vanilla. Blend well. Pour on a buttered cookie sheet. Cool. Cut and wrap with Saran Wrap.