1 cup light corn syrup
1 cup sugar
1/4 cup butter
1 tsp. vanilla
2 cups marshmallow creme
1/2 undiluted Carnation Evaporated Milk
1 1/2 cups shredded coconut

Makes 3 1/2 Cups

Recipe from Cooking with a Velvet Touch (1964)

Combine corn syrup, sugar, butter and vanilla in 1 1/2 quart saucepan.  Heat mixture over med. heat, stirring constantly until sugar melts.  Bring mixture to full boil and continue to boil 5 min.  Cool slightly.  Stir in marshmallow creme.  Slowly add Carnation.  Beat until smooth.  Toast coconut until lightly browned.  Add to sauce.  Delicious on cake!