6 tablespoons butter
1 1/2 cups white sugar
1 tablespoon vanilla extract
1 cup corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups fresh corn kernels
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, melt butter, sugar, vanilla extract, corn syrup, and vanilla extract. Bring to a boil, stirring constantly. Boil mixture, stirring constantly, until thickened and still has a sticky consistency. Remove from heat and whisk in milk, corn syrup and vanilla extract. Return mixture to a boil over medium heat, stirring occasionally. Remove from heat and whisk milk mixture into corn syrup mixture until well blended. Pour into 6 greased 9-inch plain pans.
Bake in preheated oven for 1 hour in the preheated oven, stirring occasionally, until puffed and lightly golden. Cool before serving.
I followed this recipe exactly, it was delicious but I think I would have made some changes, such as using chicken broth instead of veggie broth, and limiting the amount of sauce to 1/2 cup (measured hot). It was still pretty thin so maybe next time I will add another can of mushroom soup. Will make this again!
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