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| CARAMEL CORN PUFFS | |
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1 c. butter 2 c. brown sugar 1/2 c. white Karo syrup Put in medium saucepan and melt. Bring to a full boil. Turn heat down and simmer for 5 minutes. Add 1 teaspoon baking soda. Stir until foamy. Pour over 2 bags of Old Dutch Corn Puffs (I put corn puffs in big roasting pan - easier to mix caramel into puffs). Stir in caramel and bake in 250 degree oven for 1 hour, uncovered. Stir every 15 minutes. Pour onto waxed paper. Let cool. Break up chunks and store in 2 large ziplock bags. | |
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recipe reviews #41401
Gary (Kansas) says:
If you want the puffs to have that carmelly glaze instead of a hard sugary coating, don't cook it for 5 minutes. Instead when the carmel starts to boil, add the soda and stir till it foams entirely and then add it to the puffs.
#51917
Claudia (Manitoba) says:
can i use margarine instead of butter.....
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