1 c. white Karo
1 can Eagle Brand milk
1/2 lb. butter
1/8 tsp. cream of tartar
1 lb. brown sugar

Put all together in heavy pan; stir constantly at first bubble. Cook exactly 18 minutes (when it begins to boil turn burner to medium). Pour into well buttered pan; let cool and cut (I use scissors, it will be stiff). Cut in 1 inch squares and wrap tightly in waxed paper. (Sometimes I use a cup of Crisco instead of butter, but butter gives a better flavor. If you use Crisco, add 1 teaspoon of salt.)