SOFT CARAMEL CORN
Soft, yummy caramel corn that will disappear before your eyes! Great for the holidays, parties, or gifts. I promise, this easy recipe won't let you down!
Provided by Aubry Canales
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 30m
Yield 40
Number Of Ingredients 5
Steps:
- Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
- In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
- Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 24.6 g, Cholesterol 13.4 mg, Fat 7 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 111.4 mg, Sugar 16.2 g
SOFT GOOEY CARAMEL POPCORN
During high school my best friend and I used to make a giant bowl of this and pop in a Disney movie and have a blast. This stuff is so amazing! I don't remember where I got the recipe but whoever came up with it is a genius.
Provided by AshleyMiranda
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pop the popcorn and set aside.
- Melt butter and brown sugar together in medium saucepan.
- Add marshmallows and stir until melted (constant stirring recommended, this can burn quite easily).
- Pour over popcorn and stir until mixed.
- Enjoy!
Nutrition Facts : Calories 362.8, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 188.2, Carbohydrate 41, Sugar 36.5, Protein 0.6
GOOEY CARAMEL POPCORN
Provided by Tyler Florence
Categories dessert
Time 40m
Yield 12 popcorn balls
Number Of Ingredients 7
Steps:
- In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
- The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over the popcorn. Gently fold with a wooden spoon to coat each kernel. Grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.
SUPER SOFT CARAMEL POPCORN
Make and share this Super Soft Caramel Popcorn recipe from Food.com.
Provided by Debs Recipes
Categories Candy
Time 15m
Yield 6 qts
Number Of Ingredients 7
Steps:
- Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
- Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
- Remove from heat then stir in vanilla.
- Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
- Store caramel popcorn in covered container.
- NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.
Nutrition Facts : Calories 733.6, Fat 32.6, SaturatedFat 6.9, Cholesterol 11.2, Sodium 284.6, Carbohydrate 110, Fiber 3.5, Sugar 70, Protein 6.1
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