Carmel Corn

Course : Vegetables
Serves: 1
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1 Cup white corn syrup
2 Cup brown sugar -- packed
1/2 Cup margerine (l stick)
1 can sweetened condensed milk
3 gallons popped corn

Preparation / Directions:

Combine corn syrup, brown sugar and butter in a heavy sauce pan and cook to 238 degrees. Remove from heat and add sweetened condensed milk. Blend well but do not cook. Pour over popped corn and blend well. You can eat it like this in a big bowl or form into popcorn balls. YUM!!! (or the recipe I shared earlier to make your own)


Nutritional Information:

2072 Calories (kcal); 27g Total Fat; (11% calories from fat); 24g Protein; 449g Carbohydrate; 104mg Cholesterol; 502mg Sodium

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