2 c. firmly packed light brown sugar
1 c. granulated sugar
1/4 c. dark corn syrup
2 tbsp. butter
3/4 c. milk
1/8 tsp. salt
1 tsp. vanilla

1. Combine sugars, corn syrup, butter, milk and salt in a medium size heavy saucepan.

2. Heat, stirring constantly, to boiling, then cook, stirring several times, to 238 degrees on a candy thermometer. (A teaspoon of syrup will form a soft ball when dropped in cold water). Remove from heat at once. (Add vanilla, BUT DO NOT STIR IN).

3. Cool mixture in pan to 110 degrees or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss (15 minutes).

4. Spread in buttered 9 x 5 x 3 inch pan. Let stand until cooled, cut into squares. Makes 2 pounds.