2 c. brown sugar
2/3 c. cream or evaporated milk
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla

Combine sugar, cream and salt in saucepan. Stir over medium heat to boiling then simmer without stirring until candy thermometer registers 240 degrees, about 30 minutes. Remove from heat, place pan on wire rack. Place cut up butter on top of hot mixture, do not stir. Let cool to 110 degrees, then add vanilla and beat until candy is thick and loses its sheen, about 3 to 5 minutes. Press mixture into a lined 9" loaf pan. Refrigerate. Cut into 32 pieces.