In a medium saucepan bring both sugars, water, corn syrup and pinch salt to a boil over medium heat; then boil for 7 minutes or until slightly thickened.
Remove from heat then stir in maple extract.
Let cool for about 20 minutes (the mixture will thicken more as it cools).
Serve warm, room temperature or cold.
Store covered tightly in a glass jar in refrigerator.
Boil sugars& water together.
Add corn syrup& flavorings, to taste.
Boil sugars, corn syrup and water 5 minutes.
Add maple flavoring to suit your taste.
Cool and store.
This will not crystallize if kept in the refrigerator.
Wash wings very well. Put in frying pan, not fat.
Pour water over dry onion soup.
Mix well. Pour over wings.
Add corn syrup. Fry.
Use low heat and fry about 1 hour.
Add more water if necessary.
Cover at all times.
In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
/4 cup of water, corn syrup, and sugar in a medium
ater.
Place the sugar, corn syrup, the remaining 3/4\u00b0C
ith the caramel corn and serve.
Carmel Corn:.
Active: 15
ou make the syrup.
Combine the sugar, corn syrup, salt, and 1
Divide popped corn and peanuts between 2 (9 x 13-inch) pans. Cook corn syrup, margarine and sugar over medium heat, stirring constantly.
Boil for 5 minutes without stirring.
Remove from heat.
Add vanilla and baking soda.
Pour over corn and nut mixture; stir well to mix.
Bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
Remove; let cool on wax paper.
Break apart.
ntil gelatin dissolves.
Bring corn syrup, sugar, and 1/3 cup
cup water, sugar and corn syrup in a large saucepan over
inutes.
Combine granulated sugar, corn syrup, salt, and 1/2 cup
uart saucepan, place the sugar, corn syrup, salt, and remaining 1/2
aramel.
Mix brown sugar, corn syrup, salt, butter, and salt in
Remove any unpopped kernels.
Add peanuts and set aside.
In saucepan, combine brown sugar, butter, corn syrup and salt.
Bring to a boil and boil for 5 minutes, stirring occasionally.
Turn off heat.
Quickly stir in baking soda.
Add popcorn gently with caramel.
Divide caramel corn between two 9 x 9-inch pans.
Place in preheated 250\u00b0 oven and bake for 1 hour, stirring every 15 minutes.
Remove and immediately spread on wax paper to cool.
nd salt.
Whisk together corn syrup, melted butter and vanilla.
/2 cup water, sugar, corn syrup, and salt in a saucepan
1/2 cup water, and corn syrup, and heat until sugar dissolves
/2 cup of water, corn syrup, and sugar in a medium