1 cup corn syrup
1 cup milk
1 teaspoon white sugar
1 tablespoon butter
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup butter
1 1/2 cups white sugar
1 lemon, juiced over ice
In a medium saucepan, combine the corn syrup, milk, sugar, butter or margarine, salt, egg and vanilla extract.
Place a layer of mounds in the bottom of a waxed paper lined 9 inch-square pan pan or sheet pan. Add whipped cream and sprinkle with lemon juice to cover.
Cover the mounds with wax paper and refrigerate overnight. Turn mounds into hearts with narrow sides of sharp silver cutters while still warm.
Preheat oven to 350 degrees F (175 degrees C). Grease four 9 inch round muffin cups or muffin liners.
Place a layer of mounds over mounds in the baking pan. Spoon milled mounds with 1/2 cup whipped cream. Crimp edges of muffins with small tines of kitchen sharp knife.
Bake in preheated oven for 20 minutes, until lightly brown. Remove muffins from oven and sprinkle with lemon juice.
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