Cream Pralines
—Makes 20 to 24 patties
1 cup firmly packed dark brown sugar
1 cup granulated sugar
⅔ 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.