2 c. sugar
Few grains salt
2 c. light corn syrup
1/2 c. real butter (do not substitute)
1 tall can evaporated milk
1 tsp. vanilla

Cook sugar, salt and syrup rapidly to firm ball stage, stirring occasionally. Gradually add butter, about 1 tablespoon at a time, alternately with the milk so that the mixture does not ever stop boiling. Cook over medium heat to firm ball stage, stirring constantly as it sticks easily at the last. About 25 minutes are required for cooking. Add vanilla.

Let mixture stand until it stops bubbling. Pour into buttered pan. Cool, then cut with sharp knife and wrap individual pieces in waxed paper. Makes 2 pounds.