Caramel Corn
is made with freshly popped corn that is coated in a caramel mixture made of
white and dark brown sugars, light corn syrup, and butter. It tastes
wonderfully sweet with
a delightful crunch. This candy really needs a warning label as it is highly
addictive. One handful will never suffice. There are a couple of ways to enjoy
caramel corn. Some like it in bite-sized pieces where you just nibble on it, one delicious piece at a time.
Others prefer one big round ball that you do not have to share with anyone.
And may I suggest that if you can bear parting with this delicious snack,
your friends would appreciate a bag or two.
There are a few things to keep in mind when making Caramel Corn. For
one thing, like all candy, it should never be made on a humid day, unless you have
adequate air conditioning. Use a heavy duty saucepan so the caramel will not scorch under high temperatures. Be
sure to use
a wooden spoon to stir the syrup as the sugar crystals will not stick to wood as
easily as they will to metal. And as I have said so often, buy
a good mercury candy thermometer with a metal clip so you can fasten it to the
side of the pan. When using a candy thermometer make sure the bulb of the
thermometer does not rest on the bottom of the pan as this can cause an
inaccurate
temperature reading. It is also important to read the temperature at
eye level and you may have to wipe the steam off the thermometer first in order
to read the numbers. If you think your candy thermometer may be inaccurate, you
can test its' accuracy by placing it
in a saucepan of boiling water. The temperature should read 212 degrees F (100
degrees C). If you find your thermometer is off by a degree or two, simply
adjust your recipe to take this into account. Another thing about candy
thermometers are that they are fragile so after each use place in hot water (not
cold) to dissolve the sugar coating. Never place a hot thermometer into cold
water as this can cause it to break. And be
sure to store your thermometer away from other kitchen utensils so it won't
get banged around. Lastly, cleaning the saucepan can be a problem. The best way
to remove all that hard caramelized sugar is to fill the saucepan with water and
bring it to a boil. Turn off the heat and let it sit until the sugar dissolves.
Before you begin making caramel corn, make sure you are familiar with the recipe
and have all your ingredients measured and within easy reach. That means having
the baking soda and salt at your side so when the caramel reaches the hard crack
stage (if placed in water you will have stiff, firm threads) (300 degrees F)
(149 degrees C) you can immediately stir these two ingredients (salt adds
flavor, baking soda aids browning and gives the caramel a lighter texture) into
the caramel. Be very careful as the caramel will foam up when you stir in the
baking soda. It is a good idea to have a bowl of ice water nearby in case you
accidentally burn yourself. Then pour the hot caramel over the popped corn and
toss, with two wooden spoons or forks, making
sure all the popped corn is coated with the caramel. The caramel corn will be in
large clumps so spread the caramel corn onto a large sheet of aluminum foil.
Then, while the caramel corn is still hot, separate it into bite-sized pieces,
with two forks or by wearing heatproof gloves. Cool completely and then store in
an airtight container, at room temperature, for about 10 days.
Caramel Corn:
Preheat the oven to 120 degrees F (49 degrees C) and place the oven rack in the
center of the oven. Pop the corn and place in a large stainless steel bowl that
has been lightly buttered or sprayed with a non stick cooking spray. Place the
bowl, with the popcorn, in the oven (this will keep the popcorn warm).
In a large heavy
bottomed saucepan, stir together the sugars, corn syrup, and water. Place the
saucepan over medium heat and bring to a boil, stirring occasionally. Once the
mixture boils, cover, and boil the mixture for about one to two minutes. (This
allows steam to form which then condenses and washes off any sugar crystals that
have attached themselves to the sides of the saucepan.) Uncover the saucepan and
clamp a candy thermometer to the side of the saucepan. Boil the mixture over
medium heat, stirring occasionally, until the temperature reaches the soft ball
stage, 240 degrees F (116 degrees C). At this point, stir in the butter.
Continue to cook the caramel, stirring occasionally, until the temperature
reaches the hard crack stage, 300 degrees F (149 degrees C). (Brush down the
sides of the pan, with a heatproof pastry brush that has been dipped in warm
water, to remove any sugar crystals that may have formed on the sides of the
saucepan.)
Then remove the
saucepan from the heat and carefully stir in the salt and baking soda. (The caramel will
foam up when you add the baking soda so be very careful.) Pour the caramel over
the popcorn and toss, with two heatproof spatulas or wooden spoons (not your
fingers), to evenly coat the popcorn. The caramel corn will be in large clumps
so spread the caramel corn onto a large sheet of aluminum foil. Then, while the
caramel corn is still hot, separate it into bite-size pieces, with two forks or
by wearing heatproof gloves. Cool completely and then store in an airtight
container, at room temperature, for about 10 days.
Makes about 8
servings.
Sources:
McGee, Harold. 'On
Food and Cooking'. A Fireside Book. New York: 1984.
Jones, David. 'Candy
Making for Dummies'. Wiley Publishing, Inc. Hoboken NJ: 2005.
Rosen, Michael J.
'Baking From The Heart'. Broadway Books. New York: 2004.
Seibert Pappas,
Lou. 'The Christmas Candy Book'. Chronicle Books. San Francisco: 2002.
Weinstein, Bruce.
'The Ultimate Candy Book'. William Morrow. New York: 2000.
Caramel Corn:
1/2 cup (110 grams)
popcorn kernels or about 10 cups of popped corn
1 1/2 cups
(300 grams) granulated white sugar
1/2 cup
(110 grams) packed dark brown sugar
1/2 cup
(120 ml) light corn syrup
1/2 cup
(120 ml) water
2
tablespoons (28 grams) butter
2
teaspoons kosher salt
2
teaspoons baking soda
s
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