2 cups sugar
2 cups light Karo syrup
1/8 tsp. salt
2 cups evaporated milk, room temperature
1 TBS vanilla
Bring sugar, karo and salt to a boil – boil to hardball stage. (Use a candy thermometer. *Takes 25 minutes to get to firm ball stage) Stir occasionally. Wipe, with a wet pastry brush, (DO NOT SCRAPE) sugar crystals off sides of pan. Take off heat and add butter and evaporated milk. Mix well and put back on burner. Stir to firm ball stage, and then add vanilla. Pour in a buttered 9 x 13 pan. Cool to room temperature. Wrap in wax paper.