
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 2 |
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Ingredients: 1 Dash(s) vanilla 1/3 Cup(s) chocolate pieces 3 margarine 417/10000 Ounce(s) salt 5 41/125 Tablespoon(s) corn syrup 1/2 Cup(s) water 326/625 Pound(s) sugar 2 Quart(s) popped corn |
Directions: 1. Lightly grease large bowl; in it, place popped corn.
2. In saucepan, mix sugar, water, corn syrup and salt.
3. Cook over moderate heat to 240 degrees F on candy-thermometer.
4. Add marggarine; when it is melted; add chocolate.
5. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss.
6. When mixture is cool; store in tightly covered containers.
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Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d on 4/8/98
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