Caramel popcorn does not get hard, but turns into a powdery sugar after baking. Does anyone know what I did or what I can do to rectify the problem?
Thank you.
By Bob from Wilmington, NC
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What recipe are you using? Instead of baking, try this microwave recipe:
4 quarts popped popcorn
1 cup brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Place the popped popcorn into a large brown paper bag. Set aside. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes.
I've never had this problem, so I too would like to see your recipe first. Mine doesn't get hard until it cools, then I break it up. Let's see your recipe Bob.
Thanks for everyone who has responded. The recipe that I use is as follows:
* 5 quarts popped popcorn
* 2 C. brown sugar
* 1 C. butter
* 1/2 C. corn syrup
20ml butter
375ml brown sugar
90ml cold water
Melt butter and add sugar and water.
Stir over moderate heat until the sugar has dissolved then bring to a boil.Cover and cook for 3minutes until steam has washed the sugar crystals down the sides.
Boil until soft stage about 25 to 30 minutes,
Remove from heat and pour over popcorn and stir gently to coat.
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