2 sticks butter
2 cups hard packed brown sugar
1 cup karo white syrup
1 can eagle brand sweetened condensed milk
1 teaspoon vanilla
- Melt butter in stainless steel pan.
- Add sugar, syrup and condensed milk.
- Cook over medium heat, stirring constantly with a wooden slotted spoon. When mixture reaches 238 degrees on candy thermometer, remove from stove, add vanilla and pour into a buttered 9x13 Teflon lined pan.
- Refrigerate, cut and wrap in pieces of wax paper.