1/4 c. butter
1 c. brown sugar
1/2 c. light corn syrup
1/2 can (2/3 c.) Eagle Brand milk
1/2 tsp. vanilla
5 qts. popped corn

Combine first three ingredients, mixing well and bring to boiling over medium heat. Stir in milk; simmer, stirring constantly until it comes to soft ball stage (235 degrees). Stir in vanilla. Pour over corn and stir to coat. Butter hands; shape into balls about 3 1/2 inches in diameter. Makes about 20.