Caramel Corn Tested Recipe

Caramel Corn Recipe

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. Preparation time 1 hour.

References:

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