Nothing says fall like carmel corn. Another one of Grandma’s great recipes, this one is part fun and part science. Here’s a clue to get started: You’ll need 1 1/8 cup of unpopped corn to make 9 quarts. Read through the recipe and get all your ingredients ready before you start because candy making runs on its own schedule. When you have the sugar to the right temperature, you have no time to run to the cabinet and get the rest of what you’ll need. Also, a tip from Grandma is that you run your baking soda through a sieve to get rid of any lumps (you can measure it into a bowl and mash it good with a spoon to do the same thing). Enjoy!
Grandma Furnish’s Oven Carmel Corn
Pop enough corn to measure 9 quarts. Place on two cookie sheets in the oven set to 275 degrees to dry and heat.
Boil to hard ball the following ingredients:
- 2 cups brown sugar
- 1/2 cup white corn syrup
- 1/4 cup water
- 1 cup or 2 sticks of oleo (that’s margarine for us younger folks)
- pinch of Cream of Tartar
- 3/4 tsp salt
Turn off heat and add:
- 1 tsp vanilla
- 1 1/2 tsp baking soda
Stir well and quickly and add to warm popped corn. Stir until well covered and put back on two cookie sheets in oven at 275 degrees for 30 minutes. Remove and cool. As it cools it will crisp.
Love you, Grandma!