In heavy saucepan, melt butter. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Add 1 1/2 cans Eagle Brand milk. Mix flour thoroughly with remaining milk; then add to corn syrup-sugar mixture. Boil until darkens and forms a medium -hard ball (240 degrees on candy thermometer). STIR CONSTANTLY or mixture will stick. Add vanilla and pour into buttered 10x13x2" pan. Allow to cool Cut into 1" pieces with a sharp knife or kitchen shears..which have been buttered. Wrap pieces in small squares of waxed paper. Makes about 5 dozen.
By Sharon, KY
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