1 c. (2 sticks) butter
few grains of salt
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 lb. light brown sugar
1 c. light corn syrup
1 tsp. vanilla
1 c. chopped nuts (optional)

Use grease a 9-inch square cake pan. Melt butter in a large saucepan over medium heat. Add sugar and salt to butter and mix well. Add corn syrup and milk. Stir constantly until mixture boils.

Reduce heat to moderate and cook, stirring constantly, until a candy thermometer registers 245°F or a small amount of the mixture forms a firm ball when dropped into cold water. Remove pan from heat and gently stir in the vanilla. Pour into one corner of prepared pan, letting mixture flow into its own level in the pan. Let cool and then refrigerate overnight.

Remove pan from the refrigerator and let stand at room temperature for 30 minutes, before cutting into 3/4-inch squares with a serrated knife. Wrap each piece in clear transparent plastic wrap.

Note: Use of a candy thermometer is recommended.

Makes about 2 1/2 pounds.