|Light brown sugar||1 Pound|
|Milk||3⁄4 Cup (12 tbs)|
Heat sugar, milk, and butter in a large, heavy saucepan with a candy thermometer over moderate heat, stirring until sugar dissolves.
Lower heat slightly and cook, uncovered, without stirring to 240° F. or until mixture forms a soft ball in cold water.
Off heat, add vanilla—do not stir—and cool to 110° F.
Beat until thick and no longer shiny, pour into a buttered 8"x8"x2" pan, spreading to edges.
Score in 1" squares and cool to room temperature.
Cut into 1" squares and serve.