3 c. brown sugar, packed
1 1/2 tbsp. butter
2 c. light cream or canned milk
1 1/2 tsp. vanilla

Combine sugar and cream. Cook slowly stirring constantly, until mixture boils. Boil slowly. Stirring occasionally to 326 degrees (soft ball). Remove from heat, add butter without stirring. Cool to luke warm (110 degrees). Add vanilla, beat until mixture holds shape and has a creamy consistency.