1 c. butter
1 lb. brown sugar (2 1/4 c.) packed
Dash of salt
1 c. light corn syrup
1 (15 oz.) can Eagle Brand milk (not evaporated)
1 tsp. salt

Melt butter and brown sugar and salt in heavy pan, until blended. Stir in syrup, mix well and add milk, stirring constantly, cook and stir over medium heat until candy thermometer reaches firm ball stage or 245 degrees. Remove from heat, add vanilla, pour into 10"x7" pan. Cool until firm at room temperature, overnight. In morning score candy and wrap in individual pieces of waxed paper.