Combine flour, sugar and salt in large bowl;
combine the cream, milk, brown sugar and salt. Cook over moderate
Note that this recipe's cooking method is for
he peanuts to the popped corn if using. Set aside.
eavy sauce pan. Add brown sugar, corn syrup and salt. Boil for
reparing caramel.
Mix brown sugar, corn syrup, salt, butter, and salt
In a large saucepan, bring sugar, corn syrup, margarine, and vanilla to
Combine sugar, corn syrup and cream.
Cook to soft ball stage or until 236\u00b0 on candy thermometer.
Add corn flakes, nuts and coconut.
Mix well.
Spread in greased pan.
Cool and cut in bars. Recipe can be doubled or tripled.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
In a saucepan, blend sugar, corn syrup and water.
Bring to boil over high heat until mixture reaches 290\u00b0.
Remove pan from heat.
Allow to stand until bubbles have simmered down.
Add flavoring and color as desired.
Do not overstir.
Mold into desired shapes in Pam sprayed hard candy molds.
Work fast!
Cook carrots in water and salt until tender.
Meanwhile, combine brown sugar, corn syrup, margarine, orange peel and cornstarch.
Cook until clear, thickened and bubbly.
Drain carrots.
Pour glaze over carrots and toss to coat.
large saucepan, combine the sugar, corn syrup and 1 cup water
Using 3-quart heavy pan, cook sugar, corn syrup and water to 260\u00b0, using a candy thermometer.
Add 1 tablespoon butter and peanuts, continuing to cook until temperature reaches 310\u00b0.
Remove from heat and add 1/2 teaspoon of vanilla and baking soda.
Beat vigorously, this will bubble up, Quickly pour in a buttered cookie sheet or foil.
Cool and break.
In small saucepan, stir together sugar, corn syrup, 2 to 3 cups water and lemon rind.
Bring to a boil; boil 5 minutes.
Pour through a fine mesh strainer.
Cool.
Store in a tightly covered jar in the refrigerator until needed.
Makes 1 1/4 cups lemon syrup base.
ilk.
Add in the sugar, corn syrup and salt.
Stir
Add popcorn.
Combine brown sugar, corn syrup, butter, salt and water
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Pop the corn.
Put into a bowl. Add nuts.
In 2-quart saucepan, combine sugar, brown sugar, corn syrup, water, vinegar and salt.
Heat to a boil on medium-high heat, stirring constantly. Cook and stir until 260\u00b0 on candy thermometer.
Reduce heat to low. Stir in butter until melted.
Pour syrup over corn and nuts in thin stream, stirring until coated. Spread on buttered sheet to cool.
Enjoy!
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
Spread freshly popped corn into a large, shallow pan.<