Instructions: Cut the kernels from 8 large ears of corn. Combine with 3 tablespoons of=

sugar, 2 teaspoons of salt and 1/4 cup milk in a heavy-bottomed saucepan.

Bring to a boil, then lower the heat to simmer and cook for 15 minutes, stirring frequently. Pour into a shallow, greased baking pan and dry in oven for 1-1/2 hours at 250^F, stirring occasionally. Corn should be light brown.

Store in a covered container for snacking.

Yield 7-8 cups.

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