Prep 10 mins
Cook 45 mins
This is a favorite from when I was younger. Melt in your mouth treats that you can't stop eating.
- 1 bag unflavored corn puffs
- 1 cup brown sugar
- 1 cup corn syrup
- 1⁄2 cup butter
- 1 teaspoon baking soda
- Bring the brown sugar, corn syrup and butter to a boil.
- Add the baking soda and stir.
- Pour the corn puffs into a cake pan and pour the caramel over, stir to coat
- Bake at 250F, stirring every 10 minutes for 45 minutes.
Don't pull this off the heat as soon as it begins to boil. Boil it for about 2 - 2 1/2 minutes, whisking as it boils. Then, pull it off the heat, whisk in the baking soda and go from there. Allowing the butter and brown sugar to boil a bit guarantees the sugar 'melts' so that it's not gritty, and it also deepens the flavor a bit.
These are OUTSTANDING! Made it twice this week. Once for our teacher luncheon (gave the teacher bags to munch on during the breaks at the conferences) and for a Halloween party. The first batch was completely consumed by my husband and 2 kids in under an hour... had to hide the rest! I live in Michigan and used Better Made Corn Puffs. There is a similar recipes on the bag except it calls for 1/2 POUND of butter. I like this recipe better (literally half the fat). I had to use 2 bowls to coat the puffs and baked on a rimmed non stick cookie sheet I stirred every 15 minutes. Thanks for posting MissErin!
These are out of this world! I experimented and used Kix cereal and sugar free twin brown sugar and sugar free corn syrup that I had found...they turned out perfect! My diabetic DB will just love these...