Total Time
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.

Ingredients Nutrition


  1. Bring the brown sugar, corn syrup and butter to a boil.
  2. Add the baking soda and stir.
  3. Pour the corn puffs into a cake pan and pour the caramel over, stir to coat
  4. Bake at 250F, stirring every 10 minutes for 45 minutes.


Most Helpful

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.

Echo0502 January 05, 2010

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!

MMinMI October 31, 2009

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...

CIndytc October 27, 2009

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