Ingredients:
2 cups brown sugar ½ cup corn syrup 1 cup butter or margarine ½ tsp salt ¼ tsp cream of tartar 1 tsp baking soda 6-8 litres (1 ½ - 2 ice cream pails full) popped corn IMPORTANT SAFETY TIP:
The syrup is EXTREMELY hot. Be very careful when pouring and stirring! |
Method:
1. In a saucepan, combine all ingredients except baking soda and popped corn. 2. On medium-high, bring to a full boil, stirring constantly until mixture reaches *260F. Use a candy thermometer. 3. When mixture has reached 260F, remove from heat. 4. Stir in soda, stirring to mix thoroughly. It will **foam a little. 5. Immediately pour over popped corn in large bowl. Stir until well coated. 6. Spread out on cookie sheets. 7. Bake for 30 min. at 275F. Stir 3-4 times. **It foams because cream of tartar is an acid and baking soda is a base, so when they are mixed, they create carbon dioxide gas. This gives the caramel syrup some bubbles so that it’s not too hard and crunchy later.
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*Sugar mixtures behave differently depending on cooking temperatures.
Candy - Making Chart
Thread begins at 230° The syrup will make a 2" thread when dropped from a spoon.
Soft Ball begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
Firm Ball begins at 244° The ball will hold its shape and flatten only when pressed.
Hard Ball begins at 250° The ball is more rigid but still pliable.
Soft Crackbegins at 270° When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
Hard Crack begins at 300° The syrup separates into threads that are hard and brittle.
Caramelized Sugar 310° to 338° Between these temperatures the syrup will turn dark golden, but will turn black at 350°.
Candy - Making Chart
Thread begins at 230° The syrup will make a 2" thread when dropped from a spoon.
Soft Ball begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
Firm Ball begins at 244° The ball will hold its shape and flatten only when pressed.
Hard Ball begins at 250° The ball is more rigid but still pliable.
Soft Crackbegins at 270° When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
Hard Crack begins at 300° The syrup separates into threads that are hard and brittle.
Caramelized Sugar 310° to 338° Between these temperatures the syrup will turn dark golden, but will turn black at 350°.