09 November 2010

Recipe: Caramel Popcorn

20 ml Butter OR Margarine
375 ml Huletts SunSweet Brown Sugar
90 ml Cold Water
6 cups Popped Popcorn

Melt the butter and add the sugar and water.
Stir over a moderate heat until the sugar is dissolved, then bring to the boil. Cover with a lid and cook for about 3 minutes or until the steam has washed the sugar crystals down from the sides of the pot.
Boil for about 25–30 minutes or until the soft ball stage has been reached (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers.).
Remove from the heat and pour over the popcorn, stirring gently to coat completely.
When cool enough to handle, mould into balls or lollipops and insert a small stick, if desired.



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