Carmel Corn

Carmel Corn                                                              Eula Ham

Ingredients:

2 c light brown sugar

½ c light corn syrup

½ lb butter

¼ tsp cream of tarter

1 tsp salt

1 tsp baking soda

6 quarts popped corn

Instructions:

Combine sugar, syrup, butter, cream of tarter and salt in a 2.5-quart saucepan. Heat to boiling, stirring over medium-high heat. Stir constantly while boiling rapidly to hard ball stage – 260*. It’s important to use a candy thermometer. Stir in baking soda quickly and thoroughly. Pour over popped corn in a large roasting pan. Stir quickly to coat.

Bake at 200* for one hour, stirring every 20 minutes.

Turn out at once on a waxed paper surface and allow to cool. Break part and enjoy!