By Weewah on May 04, 2012
Photo by Weewah
Photo by Weewah
"Back in the day, down South, cooks didn't have corn syrup on their shelves, they had sorghum molasses as it was cheaply and locally produced. It's an old fashioned taste I love and candy made w/ molasses is far more flavorful than candy made w/ corn syrup. My Granny cooked her candy till 'hard crack' on the stovetop and poured it over the corn, but doing it that way takes a lot more babysitting and using this method you won't burn or undercook it because it hardens in the oven."
Serving Size: 1 (86 g)
Servings Per Recipe: 14
"Just made this wonderful " caramel" corn this afternoon. My husband and I finished it off in one sitting...lol. I have tried other "caramel" corn recipes and they fell short. This is the BEST!!"
"This recipe is easy and yummy! Wanted to eat the whole batch myself, instead of giving as gifts! Thank you! I tried another recipe and threw the whole thing in the trash. Not this one!"
"This is awesome. I did not have any corn syrup and was looking for a substitute. I had molasses so tried it. So glad I did. This is a craver. I cut the recipe in half and used the hot air popper to pop one "lid" full of popcorn and it was the correct amount of popcorn for cutting the candy recipe in half."
"Thanks for this scrip, Weewah! A couple of years ago, I lost my tried and true ~ the one handed down through the generations of elderly farm women who fed their family sans processed foods. I've tried several since, but after making this one today, it is extremely close to my all time favorite. The measurements are spot on, baking time perfect. Thank you!"
"Easy, cheap & very good"