1-1/2 cups brown sugar
2/3 cup light corn syrup
1/4 cup butter or margarine
1/8 tsp. salt
5 oz. can evaporated milk

Combine sugar, corn syrup, and butter in a medium saucepan; cook over medium heat to soft ball stage (234F to 240F), stirring constantly.
Remove from heat; stir in salt and milk. Serve warm over ice cream.

Yield: 2-1/4 cups.