2 c. sugar
Few grains of salt
2 c. white Karo
1/2 c. butter
2 c. evaporated milk
1 tsp. vanilla

Cook sugar, salt, Karo syrup to 245°F on candy thermometer, about 3 to 4 minutes, then add butter a little at a time. Stir until melted. Then add milk slowly so mixture doesn't stop boiling. Cook rapidly to 238°F on candy thermometer. Then add vanilla, stir in and pour into buttered pan. Cool and cut in 1 x 1/2 inch strips. Wrap in wax paper.

Cooks Note: A Candy thermometer is recommended for best results.