Instructions: 1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small bowl of ice water.

2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk.

Bring to a boil over medium-high heat.

3. Boil 10 to 15 minutes, without stirring, until candy thermometer registers 234 F to 240 F (soft-ball stage) or when a small amount dropped into the bowl of ice water forms a soft ball that flattens when removed from water.

4. Off heat add vanilla, without stirring. When just cool (110 F) and "skin" forms over top of mixture, stir with a wooden spoon until thick and paler.

5. Pour into prepared pan. Chill until firm. Break into bite-size pieces.

Store airtight in a cool place, up to 2 months.

Makes 3 pounds.

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