Never Fail Blue Ribbon Carmel Corn


                        Boil 5 minutes in saucepan:

2 cups packed brown sugar
1 cup margerine
1/2 cup corn syrup
1 tsp. salt             

Add:
  
1 tsp. baking soda
1 tsp. butter flavor

Pour over 6 quarts of popped corn.  
Spread on greased cookie sheets and bake
                        and stir every 15 minutes
for one hour at 300°F.  Cool and break into pieces, 
and store in air tight containers.
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