2 c. sugar
1/2 c. light corn syrup
1/2 c. milk
1 tsp. vanilla
4 tbsp. butter
1 c. cream or condensed milk

Cook the ingredients except the vanilla to the stiff ball stage or 246 degrees on candy thermometer. Remove from heat and add vanilla. Pour into buttered pan. When it's cold turn it out of the pan and cut in squares. Wrap in wax paper or plastic wrap.