Toll House Caramel Corn Flake Ring (1948)

• 1 1/3 cups brown sugar
• 1/3 cup butter
• 6 cups Corn Flakes

Cook brown sugar and butter until bubbly.  Stir, then remove from heat, and immediately pour hot mixture over Corn Flakes.

Stir gently until each flake is coated.  Pack into one large buttered mold, or 10 smaller molds.  Chill until set. Unmold on a plate, and serve with ice cream.  Serves 10.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Corn Flake Recipes

Honey Sweet Potatoes with Corn Flakes (1946)

Carrots Rolled in Corn Flakes (1937)