1/4 cup(s) , Margarine
1 tablespoon(s) , Light Corn Syrup
1 cup(s) , Dark Brown Sugar
1 tablespoon(s) , Water
1/8 teaspoon(s) , Salt
3 1/2 cup(s) , Crisp Rice Cereal
Recipe
Combine butter and corn syrup in Dutch oven, and place over low heat until butter melts. Add sugar, water, and salt. Cook until mixture comes to a full boil, stirring occasionally. Boil 3 minutes or to the firm ball stage (242° to 248° F). Add cereal and stir until evenly coated. Quickly spread mixture in a buttered 13x9x2 inch pan. Mark in pieces at once. When cool, turn candy from pan and break in pieces with knife handle.