For some people the end of summer means back to school, the start of football season, harvesting, etc. In our family it means its time to start making caramel corn. My husband and son can eat it by the gallons.... I'm serious, they do!!
 |
| Don't you wish you could reach right in and grab some?? |
I've had this book on how to make candy for over twenty years now and it has the best recipe for caramel corn. I've made it using real butter as well as margarine, dark brown sugar or light brown sugar - whatever your preferences are, go with it.
Hints:
I've tripled this recipe with success. If you attempt to make more it does become more of a challenge to stir.
Be sure to lightly coat your pots with cooking spray for easier cleanup! I use my big stock pot or canning pot to mix in.
Its best to use air popped or popcorn popped on stove. The microwave popcorn's I have found to have too tough a texture.
Delicious Caramel Corn
adapted by Vivian from the
"How To Make Candy Book"
6 quarts popped corn
2 cups brown sugar
1 cup margarine
1/2 cup light corn syrup
Dash of salt
1/2 teaspoon baking soda
Preheat oven to 250 degrees F. Place popcorn in lightly sprayed pot (big enough too hold the amount you are making!).
Combine the brown sugar, margarine, corn syrup and salt in a heavy 2-quart saucepan. Bring to a boil over medium heat, stirring frequently. Continue to cook at a boil for five minutes.
Remove from heat and add baking soda. Be sure to stir quickly as this will begin to foam up and may over flow!
Pour syrup slowly over popcorn and gently stir to be sure all popped corn is covered.
Bake for 10 minutes, remove from oven and gently stir. Rotate pans and repeat process after another 10minutes Continue baking using this method for a full 40 minutes maximum (only rotate and stir a total of four times with a ten minute baking period between each rotation)
Remove from oven and let cool. When cooled, gently break apart and put into an air tight container.
 |
| Sweet Indulgence |
No comments:
Post a Comment