1 lb. (2 1/4 c.) firmly packed light brown sugar
3/4 c. milk
1/8 tsp. salt
2 1/2 tbsp. butter
1 tsp. vanilla extract
1/2 c. chopped walnuts or pecans (optional)
Combine sugar, milk and salt in thick saucepan. Place over moderate heat, stirring until sugar dissolves.
Cook without stirring until candy reaches 238 degrees. Or soft ball stage. Remove from heat.
Add butter or stick butter without stirring. Cool to 110 degrees lukewarm.
Add extract and nuts, stir continuously until thick and creamy. Turn into buttered
pan at once when firm cut into squares.
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