Old-Fashioned Puff Candy
Ingredients:
1 16 oz. Bottle White Karo Syrup
1 Cup White Sugar
2 Tablespoons Baking Soda
Directions:
Combine the Karo syrup and white sugar. Bring to a boil over medium heat, stirring often until it turns to a light, golden color.
Add 2 tablespoons of baking soda and stir. Quickly pour into a buttered or non-stick 9 x 13” baking pan. Let cool.
Chef’s Tip:
Cooler temperatures are necessary to make puff candy. Giselle usually puts the baking pan on an inverted pot because the mixture, which hardens quickly, sometimes runs over the sides and that way she can just tap off the drippings and collect the bite sized pieces.
