So I have a recipe for you guys
It's for amazing caramel popcorn
This is a paste from a message board...
The recipe comes from my great grandmother's cookbook that she had published in 1938. It's called "An Elementary Course in Candymaking" If anyone needs any basic candy recipes, including recipes for amazing fudge, or chocolate fillings like raspberry fillings or anything slightly similar, PM me or post something about it, I've got or can get recipes that are amazing for that.
Here's the recipe as is stated in the cookbook, even though there's comma splices like whoa.
Popcorn Crisp
Pop 1/2 pound popcorn and put in a large kettle in a moderate oven, 300 degrees, so that when the syrup is ready, both the corn and the kettle will be hot. [a metal or glass bowl work just as well for this as well] If the corn is cold it will not mix well, if the kettle is cold, the syrup will stick to it.
1 1/2 cup white sugar
1 cup brown sugar
1/2 cup glucose[light corn syrup]
3/4 cup water
Bring to boil
Wash sides down, add:
1 teaspoon salt
cook to 300 degrees[you should have a candy thermometer in the pan at all times, for me, it gets up to around 220 rather quickly, then takes forever to get to 300, but I have a damn old stove] and add:
1/2 cube butter
when the butter is well mixed in, take off the fire and add:
1 teaspoon baking soda mixed with
1 teaspoon vanilla Stir in well
Take the corn out of the oven, set on warm part of stove. Scrape all of the syrup into the corn and mix the whole thing together. Pour out on cold, dry slab which need not be oiled.[a marble or granite slab/countertop works particularly well for this] Spread out thin while still hot. This also may be rolled into balls.
***You should have a glass of hot water handy, that you keep a pastry brush in. Wash the sides constantly(when you're not stirring) with the pastry brush, continually dipping in the water. Do not worry about "watering down" the caramel. It's rather hot and the water will steam out in a matter of seconds. If any sugar granules survive, they will contaminate, and granulate the rest of your batch[rendering it just as tasty, but with a horrible texture].
***After cooking this, it's advised to soak all elements included in your candymaking adventure in hot water overnight, it breaks down the sugar to the point where it's possible to scrub it off of things.
This is a paste from a message board...
The recipe comes from my great grandmother's cookbook that she had published in 1938. It's called "An Elementary Course in Candymaking" If anyone needs any basic candy recipes, including recipes for amazing fudge, or chocolate fillings like raspberry fillings or anything slightly similar, PM me or post something about it, I've got or can get recipes that are amazing for that.
Here's the recipe as is stated in the cookbook, even though there's comma splices like whoa.
Popcorn Crisp
Pop 1/2 pound popcorn and put in a large kettle in a moderate oven, 300 degrees, so that when the syrup is ready, both the corn and the kettle will be hot. [a metal or glass bowl work just as well for this as well] If the corn is cold it will not mix well, if the kettle is cold, the syrup will stick to it.
1 1/2 cup white sugar
1 cup brown sugar
1/2 cup glucose[light corn syrup]
3/4 cup water
Bring to boil
Wash sides down, add:
1 teaspoon salt
cook to 300 degrees[you should have a candy thermometer in the pan at all times, for me, it gets up to around 220 rather quickly, then takes forever to get to 300, but I have a damn old stove] and add:
1/2 cube butter
when the butter is well mixed in, take off the fire and add:
1 teaspoon baking soda mixed with
1 teaspoon vanilla Stir in well
Take the corn out of the oven, set on warm part of stove. Scrape all of the syrup into the corn and mix the whole thing together. Pour out on cold, dry slab which need not be oiled.[a marble or granite slab/countertop works particularly well for this] Spread out thin while still hot. This also may be rolled into balls.
***You should have a glass of hot water handy, that you keep a pastry brush in. Wash the sides constantly(when you're not stirring) with the pastry brush, continually dipping in the water. Do not worry about "watering down" the caramel. It's rather hot and the water will steam out in a matter of seconds. If any sugar granules survive, they will contaminate, and granulate the rest of your batch[rendering it just as tasty, but with a horrible texture].
***After cooking this, it's advised to soak all elements included in your candymaking adventure in hot water overnight, it breaks down the sugar to the point where it's possible to scrub it off of things.