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Line an 8 inch square pan with parchment paper; set aside. Combine sugar, corn syrup, and butter in a 3 qt saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium low and cook until candy thermometer reads 241 degrees (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1 inch squares.
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