1 c. butter
2 1/4 c. brown sugar
1 c. light corn syrup
14 oz. can Eagle Brand milk
Dash of salt
1 tsp. vanilla

Melt butter in heavy 3 quart saucepan. Add sugar and salt. Stir thoroughly. Stir in corn syrup; mix well. Gradually add Eagle Brand milk, stirring constantly. Cook over medium heat to firm ball stage, 245 degrees. Remember, stir constantly. Remove from heat, stir in vanilla. Pour into a buttered 9"x13" cake pan. Cool. Turn caramel mixture onto waxed paper. Cut in 1" squares and wrap individually in waxed paper cut in 2"x3" pieces.