4 cups white sugar
1 cup white vinegar
1 tablespoon Worcestershire sauce
1 (12 fluid ounce) can condensed cream of mushroom soup
4 (6 inch) cans whole kernel corn
1 (8 ounce) can cream of mushroom soup
1 cup water
1 teaspoon lemon juice
2 cups milk
2 tablespoons flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
In a medium saucepan combine sugar, vinegar, Worcestershire sauce and cream of mushroom soup. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in corn, finely chopped nuts, and lemon juice.
Transfer mixture to a large pot over medium heat and cook, stirring frequently until sauce thickens. Stir in broth and cook for 2 minutes. Stir in milk, 2 tablespoons flaked coconut, and 1 cup pecans. Simmer for 5 minutes.