"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Ooey Gooey Caramel Corn, by Kim Robison, is from DARRINGTON DISHES,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/4 cups brown sugar 1 cup light corn syrup 1 cup butter 1 teaspoon vanilla extract 1 can sweetened condensed milk
Combine the sugar, butter, and milk in a saucepan and bring to a boil. Remove from heat and add the corn syrup. Return to the burner and cook to soft ball stage (240º). Remove from heat and add vanilla. Enough to cover 12 quarts (3-4) batches of popcorn.
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