This recipe for Carmel Corn, by Patty Roylance, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can sweetened condensed milk 1 c white sugar 1 c brown sugar 1 c kayro syrup 1/2 c butter 1 tesp vanilla 1 qts popped pop corn ( no kernals unpopped)
Start on low heat put all ingredients in large pot except the popcorn and vanilla. Dissolve the sugars then bring to boil. Cook to soft ball stage. Stir the whole time. Then remove from heat and add the vanilla and popped corn. Stir till coated and form into balls or lay out on greased cookie sheet to cool.
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