In a small saucepan over medium-high heat, bring sugar and 1 cup water to a simmer, stirring to dissolve sugar completely, about 5 minutes. Add corn, return to a simmer, and cook until white ends are slightly translucent, 8 to 10 minutes. Drain, and spread on a fine rack to cool, 30 minutes. Keep refrigerated in an airtight container. Makes 1 cup. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" Per serving: 1810 Calories (kcal); 1g Total Fat; (0% calories from fat); 9g Protein; 464g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 27 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1200g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 24mg||1 %|
|Total Carbohydrate 1199.8g||353 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1199.8g|
|Protein 0g||0 %|
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Calories per serving: 4644
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