Ransomed Caramel Corn Dated 1971 |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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RANSOMED CARAMEL CORN DATED 1971 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tankersley Estate in Caddo Mills, Texas in 1988. Ingredients:
2 cups light brown sugar |
1/2 cup light corn syrup |
2 sticks butter |
1/2 teaspoon soda |
1/8 teaspoon cream of tartar |
1/8 teaspoon salt |
8 cups popped corn |
Directions:
1. Mix sugar, syrup and butter in heavy saucepan then bring to a boil and cook 5 minutes.
2. Remove from heat then add soda, cream of tartar and salt.
3. Immediately pour mixture over popped corn then mix lightly but thoroughly.
4. Place in large roaster then bake at 200 for 1 hour.
5. Pour onto waxed paper and separate grains.
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