Combine 2/3 cups light corn syrup, 1 1/4 cups firmly packed light brown sugar, 1/4 cup butter and 1/8 tsp. salt in saucepan.  Heat to full boil, stirring constantly.  Cook 5 min. or until thick syrup.  cool.  Slowly stir in 2/3 cups undiluted Carnation.  Serve cool over chilled custard.
Makes 2 Cups

Recipe from Cooking with a Velvet Touch (1964)