1 cup butter (no substitute)
1/4 cup light cream or evaporated milk
2 cups of firmly packed light brown sugar
1 teaspoon vanilla
1. Melt butter in a large, heavy saucepan over moderate heat; mix in cream and sugar, insert candy thermometer, and heat uncovered, stirring occasionally, until sugar dissolves.
2. Continue cooking. Uncovered moving a wooden spoon across bottom pan occasionally (buy not actually stirring) until thermometer reaches 280 F., or a little mixture dropped in ice water separates into firm but not brittle strands.
3. Remove from heat, let bubbling subside, add vanilla and stir only to blend. pour into a well buttered 8 x 8 x 2″ pan and cool 10 minutes. Candy should be hardening but still plastic.
4. Turn onto a foil lined board and score in 1″ squares. Cool to room temperature, break into squares.
Yields: 1 Pound
