2 c. light brown sugar
2/3 c. heavy cream
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla

Line a 9 inch loaf pan with plastic wrap. Combine sugar, cream and salt in a saucepan. Stir over medium heat until mixture comes to a boil. Let simmer, without stirring, until a candy thermometer registers 240 degrees, about 30 minutes. Remove from heat and put pan on a wire rack. Cut butter into small pieces and scatter on top of hot syrup. Do not stir. Let cool to 110 degrees. Add vanilla. Beat mixture with an electric beater until the candy is very thick and loses its sheen, 3 to 5 minutes. Press mixture into prepared pan and cover with plastic wrap. Refrigerate. When firm, cut into squares. Makes 32 pieces.