2 c. sugar
Dash salt
2 c. light corn syrup
1/2 c. butter
2 c. evaporated milk
1 tsp. vanilla

Put sugar, salt and corn syrup into large heavy saucepan. Bring to boil. Boil to firm ball stage (245 degrees), stirring occasionally. Gradually add butter and milk, so slowly that mixture does not stop boiling at any time. Continue to cook rapidly, with constant stirring, to medium ball stage (242 degrees). The candy will stick easily and scorch easily toward the last, so be careful about stirring. Remove from the heat, add flavoring, stir well; pour into buttered 9 x 13 inch cake pan. Cool thoroughly. Cut with sharp knife, using sawing motion. Wrap in waxed paper. Yield: 2 pounds.