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Combine dry ingredients in a heavy 4 qt saucepan, stir in milk. Bring to a bubbly boil on medium heat stirring constantly. Boil without stirring to 234 degrees (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat, add butter or margarine & vanilla. Do not stir. Cool at room temperature. Beat until thickens & loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool.
This also makes an excellent frosting for a yellow cake. One of our favorites. Lori
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