1/2 lb. (2 sticks) butter
2 cups light corn syrup (Karo)
2 cups sugar
2 (14 oz. ea.) cans Eagle Brand sweetened condensed milk
1/2 cup sifted all-purpose flour
1 tsp. vanilla

In heavy saucepan, melt butter. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly.

Add 1 1/2 cans condensed milk. Mix flour thoroughly with remaining milk, then add to corn syrup, sugar mixture. Boil until mixture darkens and forms medium hard ball or 250°F on candy thermometer. Stir constantly or mixture will stick.

Add vanilla and pour into buttered 9x13x2-inch pan. Allow to cool.

Cut into 1-inch squares with sharp buttered knife. Wrap pieces in small squares of waxed paper.

Makes about 5 dozen pieces.

Cooks Note: Use of a candy thermometer is recommended.