Food recipes
Sister Mabels Caramel Corn
Sister Mabels Caramel Corn Ingredients: sugars, brown syrups, corn, light butter, without salt cream, whipped, cream topping, pressurized salt, table leavening agents, baking soda corn, sweet, white, raw Directions: I...
Sister Mabels Caramel Corn
Ingredients:
sugars, brown
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
leavening agents, baking soda
corn, sweet, white, raw
Directions:
In 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt.
Bring to boil, stirring over medium high heat.
Stirring constantly, boil rapidly until mixture reaches 260 on candy thermometer.
Remove from heat.
Stir in baking soda quickly but thoroughly.
It will bubble!
Pour at once over popped corn in large baking pan.
Stir gently until all kernels are coated.
If you are doubling it you will need someone to help you do this FAST.
Bake at 200 for 1 hour, stirring 2 or 3 times during baking.
Turn out at once on wax paper.
Spread apart and allow to cool completely.
Break into small clusters.
Store in tightly-covered containers.
Ingredients:
sugars, brown
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
leavening agents, baking soda
corn, sweet, white, raw
Directions:
In 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt.
Bring to boil, stirring over medium high heat.
Stirring constantly, boil rapidly until mixture reaches 260 on candy thermometer.
Remove from heat.
Stir in baking soda quickly but thoroughly.
It will bubble!
Pour at once over popped corn in large baking pan.
Stir gently until all kernels are coated.
If you are doubling it you will need someone to help you do this FAST.
Bake at 200 for 1 hour, stirring 2 or 3 times during baking.
Turn out at once on wax paper.
Spread apart and allow to cool completely.
Break into small clusters.
Store in tightly-covered containers.