3 cups white sugar
1/2 cup light corn syrup (Karo)
1 (12 oz.) can evaporated milk
1/2 cup (1 stick) butter
1 tsp. vanilla

Combine sugar, syrup, milk and butter. Cook on medium heat to firm ball stage (244-248°F on candy thermometer)

Remove from heat. Add vanilla and beat until it loses its glossy appearance. Put on greased plates and cool. Cut in squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.