1 c. butter
2 1/4 c. firm brown sugar
1 (15 oz.) Eagle brand milk
1/8 tsp. salt
1 c. light corn syrup
1 tsp. vanilla

Melt butter. Stir in sugar and salt and syrup. Mix well, add milk, stirring constantly. Continue stirring and cook to 240 degrees. Remove from heat and stir in vanilla.

Pour into 9 x 13 inch buttered pan. Cut in squares 9 ways.