1/4 tsp. baking soda
1 c. whole milk (freshest you can get - not old, or it will settle to the bottom of pan)
1/2 tsp. salt
1/4 lb. butter
1 tsp. vanilla
5 c. white sugar
1 c. boiling water

Make on a cold, clear day.

Use a heavy aluminum 6 quart kettle and a candy thermometer. Place the sugar, salt and water in kettle and stir until dissolved. Then let it boil hard without stirring until it reaches 240 degrees. Sprinkle in soda and add the milk a spoonful at a time never letting it quit boiling.

Add the butter in small pieces. Cook until it turns brown and registers 270 degrees on the thermometer. Grease the top of a porcelain table and pour out candy. (A marble slab, large cool China platter or tray may be used.) Add the vanilla.

As soon as it is cool enough to handle, pull until it loses its gloss. Cut into small pieces with scissors and wrap in wax paper. Store in tin or closed glass jar.