1 c. butter
2 1/4 c. packed brown sugar
1 c. light corn syrup
14 oz. can Eagle Brand milk
1 1/4 tsp. vanilla

Melt butter in 3 quart sauce pan. Add sugar and mix well. Cook until sugar dissolves. Remove from heat; stir in Eagle Brand. Cook over medium heat stirring constantly until 240 degrees (about 20 to 30 minutes). Remove from heat and stir in vanilla. Pour into buttered 9 inch square pan. Cool. Cut into pieces (about 64) and wrap individually in waxed paper.