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Karo Toffee

1 pint Karo, Blue or Orange Label 2 cups sugar 1/2 cup rich milk Few grains salt 1 tablespoon Mazola 6 drops vanilla Combine the ingredients with the exception of the vanilla, and boil until the mixture forms a fairly firm ball when tried in cold water, 252 degrees F. Add the vanilla, beat a few min utes until the mixture is beginning to cream and looks thick, then pour one-half inch deep into a pan lightly oiled with Mazola and let stand several hours to become firm. Cut in sections with a sharp knife and wrap in waxed paper.