Panocha
—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.