| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Pound | ||
INGREDIENTS
| 5 | 6-inch candy canes; broken into small pieces | |
| 1 | c | Sugar |
| 1/2 | c | Light corn syrup |
| 1 | ts | Vanilla |
| 1 | ts | Butter or margarine |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
INSTRUCTIONS
Spread candy cane pieces evenly on lightly greased cookie sheet (if using non-stick don=27t grease). In 1 1/2 quart casserole, mix sugar and syrup. Microwave on high 4 inutes. Stir. Microwave on high 3-5 minutes, until light brown. Add salt, butter and vanilla and mix well. Microwave on high 1-2 minutes. Add baking soda and gently stir until light and foamy. Pour over candy canes on cookie sheet. Cool 30-60 minutes. Break into small pieces. Posted to recipelu-digest Volume 01 Number 355 by MELODEE FRENCH <mfrench@lanlaw.com> on Dec 10, 1997
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