1 c. white sugar
1 c. white Karo syrup
1/2 lb. butter (or half of each)
1 can Eagle Brand milk

Boil over low heat for 3 minutes: sugar, syrup and butter. Remove from heat and add Eagle Brand Milk. Return to low heat and stir constantly until it reaches 250 or 251 degrees on a candy thermometer. Add 1 teaspoon vanilla. Beat with mixer until it loses its shiny appearance. Pour into greased pan or glass tray. Cut as desired and wrap in waxed paper. (You can add 1 cup finely chopped nuts if desired.)