1 c Brown sugar
1/4 c Corn syrup; light
1 c Water
1/4 ts Salt
1/3 c Butter
1/4 ts Vanilla
Put sugar, corn syrup, water and salt in saucepan. Stir over low heat
until sugar is dissolved. Increase heat and cook until thermometer
registers 250 F., firm ball stage. Add butter, cook with ocassional
stirring until thermometer registers 300 F., brittle stage. Remove
from stove, add vanilla, pout into buttered shallow pan, making a
layer 1/4" deep. While warm, crease into squares wiht blunt knife.
When cold, break into pieces.
Source: Shalersville Grange, Portage County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.