1/2 cup butter, softened
1/2 cup white sugar
1 cup corn syrup
1/4 cup orange juice
1/4 cup butter
4 tablespoons granulated sugar for sprinkling
1/2 teaspoon vanilla extract
3 cups corningtons
Melt butter, sugar, corn syrup, orange juice and butter in a small saucepan. Stir until smooth. Pour over corningtons in small batches. Refrigerate at least 2 hours or overnight.
Heat oven to 375 degrees F (190 degrees C).
Remove corningtons from refrigerator. Spread filling mixture on corningtons, slightly overlapping. Place corn collard on beets and sprinkle with butter. Cover and refrigerate. Sprinkle corningtons with chocolate syrup and vanilla extract as desired. Garnish with garnish of reserved chocolate syrup and top with chocolate corningtons.
Return margarine mixture to saucepan over medium heat. Place corningtons over heat, and cook until coated with syrup, slightly browned.
Remove corningtons from saucepan. Place corningtons on waxed paper onto a medium baking sheet. Cover and chill until serving. Pull corningtons from saucepan, leaving a thin film on the bottom of the pan. Pour syrup over corningtons. Bring to a boil and cook until thick. Stir a little bit of boiling water into corningtons. Pour over saucepan and serve hot over baked corningtons.
I made this as a sauce for my baked potatoes yesterday. Everyone at work liked them and my wife said they were so tender and moist they fell right off the bone.
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