1 c. butter
2 1/4 c. brown sugar
Dash of salt
1 c. light corn syrup
1 (15 oz.) can Eagle Brand milk
1 tsp. vanilla

Melt butter in heavy 3 quart saucepan, add sugar and salt. Stir thoroughly. Stir in corn syrup, mix well. Gradually add milk and stir constantly. Cook and stir over medium heat to firm ball stage (12 to 15 minutes). Remove from heat and stir in vanilla. Pour into buttered pan. Cut into small squares.