—Makes about 1 pound
2⅓ cups (1 pound) firmly packed brown sugar
¼ teaspoon salt
2 tablespoons light corn syrup
2 tablespoons butter
¾ cup _undiluted_ Carnation Evaporated Milk
1 teaspoon vanilla
⅔ cup chopped nuts
Mix sugar, salt, syrup, butter and Carnation thoroughly in 2-quart
saucepan. Cook over medium heat to soft ball stage (236° F.), stirring
constantly. Cool to about 110° F. Stir in vanilla and nuts. Beat until
thick and creamy. Turn into buttered 8-inch square pan. Cool and cut
into squares.
Quick Chocolate Fudge!
[Illustration: Heat butter, Carnation and sugar in saucepan over
medium heat. Allow to come to boil. Cook for time indicated in
recipe above, stirring constantly.]
[Illustration: Remove from heat. Add marshmallows, chocolate,
vanilla, and nuts. Stir until marshmallows are completely melted.
Pour into buttered pan.]
[Illustration: Top with additional nuts, if desired. Cool until
firm; cut into squares. It takes Carnation—the milk you can use like
cream—with ½ the fat calories!]