2 c. light brown sugar
1 tbsp. butter
2/3 c. milk
1 tsp. vanilla

Place sugar and milk in saucepan and cook, stirring constantly to 240 degrees or to the soft ball stage. Remove from heat; add vanilla extract and cool. Without stirring, at lukewarm 110 degrees, beat until thick and creamy. Pour into buttered pan and cut into squares when cool.