“PARTY SWEETS”
By Mary Blake
C-168—Litho in U.S.A.
Copyright 1960 Carnation Company, Los Angeles, California
Candies
Make candies cream-smooth withtoday’s Carnation—the milk youcan use like cream, with ½ the fatcalories!
The proof of good candy is in its texture.It should be creamy-smooth, not coarseor granular.
Cream itself couldn’t make candy smootherthan Carnation does—with ½ the fatcalories of cream! Carnation looks likecream, cooks like cream, even whips! Anexclusive method of evaporation slowlyremoves only water, at low temperature.This low-heat method gives Carnation theconsistency of rich cream—with ½ thefat calories, and at ½ the cost!
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Peanut Clusters
—Makes about 3½ dozen
2 cups firmly packed light brown sugar
⅔ 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 a2-quart saucepan. Bring to a rolling boilover high heat. Reduce heat to medium.Boil for 5 minutes, stirring constantly. Removefrom heat. Add vanilla, peanut butterand peanuts. Beat until well-mixed. Dropcandy rapidly from a teaspoon onto a butteredcookie sheet. Cool.
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Use a candy thermometer to take the guessworkout of candy-making when cooking toa specific temperature.
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Chocolate Bon Bons
Sweet-tooth favorite ... Carnationkeeps 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 andvanilla in saucepan over medium heat. Stirringconstantly, cook until very thick (about10 to 12 minutes). Chill about one hour.Drop chocolate mixture from teaspoon intochopped nuts. Roll into small balls, andchill until served.
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-quartsaucepan. Cook over medium heat tosoft ball stage (234° F.), stirring constantly.Remove from heat. Add vanillaand pecans. Stir until mixture begins tothicken (1 to 2 minutes). Drop candyrapidly from tablespoon onto wax