2 cups sugar
1 cup light corn syrup (Karo)
3 cups milk, divided
4 tbsp. (1/2 stick) butter
1 tsp. salt
1 tsp, vanilla
nuts or coconut flakes (optional)

Heat sugar and syrup in 1 cup of milk, stirring until dissolved. Cook, stirring frequently, to firm ball stage (244-248°F on candy thermometer).

Slowly add second cup of milk; repeat cooking process. Add last cup of milk, butter and salt; cook to firm ball stage (244-248°F on candy thermometer).

Remove from heat; add vanilla and nuts or coconut flakes, if desired. Pour at once into buttered pan.

Cooks Note: Use of a candy thermometer is recommended.