|Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||2 1⁄2 Cup (40 tbs)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Light corn syrup||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
Butter 8-inch square pan; set aside.
In heavy 3-quart saucepan, melt butter.
Add sugar, evaporated milk and corn syrup; stir well.
Bring to a full, rolling boil over medium heat, stirring constantly.
Cover pan and continue boiling very gently over low heat 2 minutes.
Remove cover and scrape sides of pan with a rubber scraper.
Continue boiling, uncovered, over low heat until mixture reaches 236°F. (It is not necessary to stir mixture during cooking time, though gently scraping sides of pan occasionally is desirable. DO NOT SCRAPE BOTTOM OF PAN.)
Pour mixture into a heat-proof bowl.
Do not scrape sides and bottom of pan.
Place candy thermometer in mixture.
Place bowl in 1/2 inch of lukewarm water.
Cool mixture to 110°F without stirring.
Beat mixture until it thickens and starts to lose its gloss.
Stir in pecans, if desired.
Pour into buttered pan.
Cool until firm.