PENOCHE
2 cups brown sugar
1 cup white sugar
½ cup Carnation Milk
½ cup water
2 tbsp. corn syrup (light)
2 tbsp. butter
1 tsp. vanilla
½ cup chopped nuts
Mix sugar, corn syrup, and Carnation diluted with the water. Cook until it forms a soft ball in cold water or reaches a temperature of 235°F, stirring occasionally to prevent sticking. Remove from fire, add butter, and let stand until cool. When cool add vanilla and beat until creamy; add chopped nuts and mold on a buttered plate.