| 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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