  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! * * * Peanut Clusters—Makes about 3½ dozen 2 cups firmly packed light brown sugar ? cup (small can) undiluted Carnation Evaporated Milk 1 teaspoon vanilla ½ cup peanut butter 1½ cups (6¼-ounce can) chopped peanuts Mix sugar and Carnation thoroughly in a 2-quart saucepan. Bring to a rolling boil over high heat. Reduce heat to medium. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla, peanut butter and peanuts. Beat until well-mixed. Drop candy rapidly from a teaspoon onto a buttered cookie sheet. Cool. * * * Use a candy thermometer to take the guesswork out of candy-making when cooking to a specific temperature. * * * Chocolate Bon BonsSweet-tooth favorite ... Carnation keeps them creamy longer.... —Makes about 3 dozen 1-inch bon bons ½ cup granulated sugar ½ cup sifted all-purpose flour ¼ teaspoon salt 2 tablespoons butter 1 egg 1 cup undiluted Carnation Evaporated Milk 1 cup (6-ounce package) semi-sweet chocolate pieces 1 cup chopped nuts 1 teaspoon vanilla Combine all ingredients except nuts and vanilla in saucepan over medium heat. Stirring constantly, cook until very thick (about 10 to 12 minutes). Chill about one hour. Drop chocolate mixture from teaspoon into chopped nuts. Roll into small balls, and chill until served. Cream Pralines—Makes 20 to 24 patties 1 cup firmly packed dark brown sugar 1 cup granulated sugar ? cup (small can) undiluted Carnation Evaporated Milk ½ teaspoon vanilla 2 cups pecan halves Mix sugars and Carnation thoroughly in 2-quart saucepan. Cook over medium heat to soft ball stage (234° F.), stirring constantly. Remove from heat. Add vanilla and pecans. Stir until mixture begins to thicken (1 to 2 minutes). Drop candy rapidly from tablespoon onto wax paper or buttered cookie sheet to form patties. If candy becomes too stiff at the last to drop, stir in one or two tablespoons of hot water. Quick Chocolate FudgeThe newest thing in fudge ... quick, easy, failproof....
Combine butter, undiluted Carnation, sugar and salt in saucepan over medium heat. Allow to come to boil. Cook for time indicated, stirring constantly. Remove from heat, stir in diced marshmallows, chocolate, vanilla and chopped nuts. Stir vigorously for time indicated (or until marshmallows are completely melted and blended). Pour into buttered pan and allow to cool. Cut into squares. “Cream” Caramels—Makes 1 pound 1 cup granulated sugar ¼ teaspoon salt 1 cup light corn syrup ¼ cup butter ? cup (small can) undiluted Carnation Evaporated Milk 1 teaspoon vanilla Combine all ingredients except vanilla in saucepan over low heat. Cook until syrup forms firm ball in cold water (or 245° F. on candy thermometer). Stir constantly. Add vanilla. Pour into buttered 8-inch square pan. Cool at room temperature, then chill in refrigerator until caramel hardens. When ready to cut caramels, set pan in warm water to loosen from bottom and sides of pan. Turn onto cutting board. Cut into small squares with a heavy, sharp knife using a saw-like motion. Panocha—Makes about 1 pound 2? 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 ? 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. |
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