1 Square Butter
1 lb Brown Sugar
1 Can Eagle Brand Milk
1Cup Corn Syrup (lite karyo syrup)
1 Pinch of Salt
Drizzle of Vanilla (Grandma says after it has cooled a bit)
Cook all ingredients together in heavy pan stirring constantly. Add pinch of salt. Check consistency by dripping into cup of cold water. When desired firmness is reached you are done! Now pour over popcorn --- careful not to get burned. Grandma Jewell would mix in two double paper brown bags.
For caramels, usually cook longer, pour into Pyrex pan (8x10) and let cool. Cut in squares or wrap in wax paper.
No comments:
Post a Comment