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Butter a 9x13 pan.
In a heavy saucepan, melt butter; add corn syrup and sugar. Bring to a boil and 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 mixture.
Boil until mixture darkens and forms a medium hard ball or 240. Stir constantly or mixture will stick. Add vanilla dn pour into pan and cool. Cut with a sharp buttered knife.
When adding milk to syrup it is wise to set pan off heat until you are able to start stirring.
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