| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, 1941 |
6 |
Servings |
INGREDIENTS
| 8 |
c |
Popped corn |
| 1 |
c |
Sugar |
| 1/2 |
c |
Corn sirup |
| 1/4 |
c |
Water |
| 1 |
tb |
Butter |
| 1 |
ts |
Salt |
INSTRUCTIONS
Put popped corn through coarse knife of food chopper. Boil sugar, sirup,
salt, and water to hard ball stage (265 - 270 F). Add butter. Boil to hard
crack stage (285 - 290 F). Add popped corn;p stir until well blended.
Return to fire for a minute to loosen mixture. Pour onto well-buttered
baking sheet. Roll with rolling pin as thin as possible. Cut in squares.
Grace Viall Gray, Glen Ellyn, IL.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God grades on the cross, not the curve.”