Go Back
Square hero image of vintage-style caramel corn served in a rustic bowl with subtle autumn styling.
Print Recipe
No ratings yet

Quick Caramel Corn

Preserved from 75 Years of Caring and Sharing, printed page 276.
Course: Dessert
Cuisine: American
Keyword: community cookbook recipe, vintage candy

Ingredients

  • 1 (6 oz.) pkg. butterscotch chips
  • ½ c. light or dark corn syrup
  • 5 c. popped corn

Instructions

  • Mix together butterscotch chips and corn syrup in double boiler. Heat over boiling water until butterscotch chips are melted. Stir to blend well.
  • Pour over popped corn. Stir until well coated.
  • Spread in a lightly greased 9x9x2 inch pan. Cool and cut into squares.

Notes

Source note: Makes 16 (2½ inch) squares.