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Dissolve butter and sugar over low heat. Add one can evaporated milk. Let come to boil. While stirring constantly, add another can of milk a drop at a time, as not to stop boiling. Add two tablespoons of vanilla when done. Cook to 242 degrees on a candy thermometer. Pour into greased 9x13 pan. When completely cool, cut into small pieces and wrap in waxed paper.
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