Mexican Cream Candy - cooking recipe

Ingredients

3 1/2 c. white sugar
1/2 c. lite brown sugar
1/2 lb. oleo (2 sticks)
1 large can Carnation milk
dash of salt
1 tsp. vanilla
chopped nuts (optional)

Preparation

Cook until soft ball stage, stirring constantly, over medium heat.
Add vanilla and chopped nuts after it reaches soft ball stage.
Take off heat and have ready a pan with ice water.
Place candy pan in water and stir until stiff.
Be careful it doens't set up.
Butter two pie plates or 9 x 9-inch cake pans, depending on how thick you would like this.