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1. Line an 11x7 dish with foil; grease foild with 1 tsp. butter.
2. In a large heavy saucepan, combine the sugar, corn syrup and reamining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium low; boil gently without stirring for 4 minutes.
3. Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244 degrees (firm ball). Remove from the heat; stir in vanilla and outher flavor you might use. Immediately pour into prepared dish (without scraping pan). Let stand until firm.
4. Using foil, lift out carefully; remove foil. Using a buttered knife, cut into 1x3/4 inch pieces. Wrap candies individually in waxed paper, twist ends.
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