Soft CARAMEL CORN
Kathy Cieslewicz
1 cup corn syrup
1 Lb. butter
2 1/2 cups brown sugar
Melt and cook to soft
ball
(220 degrees in
Bloomington)
Add 1 can Eagle Brand sweet cond. milk
1 tsp. salt, 1 tsp. vanilla
Pour over 10+ qts. of popped corn.
This recipe remains soft
No comments:
Post a Comment