1 cup light corn syrup (Karo)
2 cups sugar
2/3 cup water
1/4 tsp. salt
3/4 cup (1 1/2 sticks) butter
1 tsp. vanilla

Combine syrup, sugar, water and salt; cook over medium heat to hard-crack stage (310°F on candy thermometer). Do not stir during cooking.

Remove thermometer and continue cooking over low heat. Add butter, a small amount at a time, and stir vigorously until thoroughly blended with syrup.

Add vanilla; pour into 14x10-inch pan and spread. Allow to stand a few minutes; mark into 3/4-inch squares with knife. Do not cut all the way through candy.

As candy cools, retrace markings. When nearly cool, remove from pan onto waxed paper to cool completely. Break into squares. store in airtight container.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 3/4 pounds candy.