“I knew this recipe wouldn't be here at Zaar because it's very very old. It came from my ex-boyfriend's Aunt Suzie. She was different from the rest of the family (she a Baptist, they were Catholic) which made her the black sheep. She and I got along like peas and carrots. I commented that I loved to cook and she gave me this recipe. It was her husband's grandmother's recipe. She said it was his favorite.”
READY IN:
15mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the sugar and 1/2 cup juice to a boil.
  2. Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.
  3. Stir in the corn syrup. Bring back to a boil and remove from heat.
  4. Cool and drizzle over cake.

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