|Granulated sugar||3 3⁄4 Cup (60 tbs)|
|Bottled milk/1/2 cup evaporated milk and 1/2 cup water||1 Cup (16 tbs)|
|Light cream/Top milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Walnut halves||1 1⁄3 Cup (21.33 tbs)|
Boil 3 c of the sugar with the milk and salt for 3 min.; then add the cream.
Meanwhile melt the remaining 3/4 c of granulated sugar in a skillet until a golden brown syrup.
Add gradually to the milk mixture while stirring.
Cook to 238°F or until a little of the mixture dropped in cold water forms a soft ball.
Remove from the heat, drop in the butter, but do not stir in, and let cool to 110F, or until lukewarm.
Add vanilla, then beat with a spoon or an electric beater at medium speed until the mixture loses its gloss, and a small amount dropped from a spoon mounds.
Drop from a spoon over walnut halves arranged in groups of two on waxed paper.