[Illustration: Candies]
_Make candies cream-smooth with today’s Carnation—the milk you can use
like cream, with ½ the fat calories!_
_The proof of good candy is in its texture. It should be creamy-smooth,
not coarse or granular._
_Cream itself couldn’t make candy smoother than Carnation does—with ½
the fat calories of cream! Carnation looks like cream, cooks like cream,
even whips! An exclusive method of evaporation slowly removes only
water, at low temperature. This low-heat method gives Carnation the
consistency of rich cream—with ½ the fat calories, and at ½ the cost!_
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