SISTER MABEL'S CARAMEL CORN
I don't know who Sister Mabel is, but my mom and grandmother have always made this and it is divine. It is unique because it uses both baking soda and cream of tarter. It can be difficult to get the temperature right for the candy; the final product should be crisp and crunchy, not sticky. I always double this and it makes for a full oven!
Provided by Hwin5168
Categories Dessert
Time 1h30m
Yield 8 quarts
Number Of Ingredients 7
Steps:
- In 2½ quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat.
- Stirring constantly, boil rapidly until mixture reaches 260° on candy thermometer.
- Remove from heat. Stir in baking soda quickly but thoroughly. It will bubble!
- Pour at once over popped corn in large baking pan. Stir gently until all kernels are coated. If you are doubling it you will need someone to help you do this FAST. Bake at 200° for 1 hour, stirring 2 or 3 times during baking.
- Turn out at once on wax paper. Spread apart and allow to cool completely. Break into small clusters. Store in tightly-covered containers.
Nutrition Facts : Calories 548.2, Fat 22.4, SaturatedFat 9.1, Cholesterol 30.5, Sodium 567.4, Carbohydrate 89, Fiber 2.6, Sugar 58.8, Protein 2.6
MOM'S CARAMEL CORN
Make and share this Mom's Caramel Corn recipe from Food.com.
Provided by MK Lady
Categories Candy
Time 1h15m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F.
- Melt butter and stir in sugar, syrup and salt.
- Bring to a boil, stirring constantly.
- When boiling, continue to boil without stirring for 5 minutes.
- Remove from heat and stir in baking soda & vanilla. (Careful: this will foam up!).
- Place popped corn in 2 9 x 13 pans. Gradually pour caramel mixture over popped corn. Stir to coat.
- Bake at 250F for 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 1119.3, Fat 48.2, SaturatedFat 29.5, Cholesterol 122, Sodium 1113.2, Carbohydrate 174, Fiber 7, Sugar 116.6, Protein 6.7
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