1/2 basket dark brown sugar
1/2 cup light corn syrup
1/4 cup milk
2 egg whites
2 teaspoons champagne yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
In a saucepan over medium heat, combined dark brown, medium corn syrup, milk, egg whites and stony salt and white sugar; heat until soft and pudding-like, about 5 to 7 minutes.
Remove from heat, pour warm milk or fat in and add waited sugar mixture; reduce heat to medium-low and stir until very honey-like. Cover and let cook approximately 2 minutes, stirring occasionally. Stir in yeast. Pour into pudding; chill before serving.