State Fair Blue Ribbon Caramel Corn Recipes

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BLUE RIBBON CREAMY CARAMELS



Blue Ribbon Creamy Caramels image

These creamy caramels are melt-in-your-mouth perfection! This recipe is an old family favorite!! My mom earned many blue ribbons through through the years at our local county fair!

Provided by A. Vosberg

Categories     Desserts     Candy Recipes

Time 1h20m

Yield 25

Number Of Ingredients 9

cooking spray (such as Pam®)
2 cups white sugar
1 ½ cups heavy whipping cream, divided
¾ cup corn syrup
⅓ cup butter
1 teaspoon white vinegar
¼ teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla extract

Steps:

  • Spray a large loaf pan or 8-inch square baking dish with cooking spray.
  • Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.
  • Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 24.6 g, Cholesterol 26.1 mg, Fat 10.8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 5.1 g, Sodium 52.3 mg, Sugar 18.8 g

STATE FAIR BLUE RIBBON CARAMEL CORN



State Fair Blue Ribbon Caramel Corn image

I used to make a different recipe but here in the Pacific Northwest we get too many rainy days and too many sticky failures so I thought I would adapt the recipe and bake at a higher temperature. It's really crispy. I bake at 275* for an hour on a clear day but the original recipe calls for baking at 250* for 45 minutes to one hour. This is the kind of popcorn you want to smuggle into the movie theater and not share with anyone.

Provided by Secret Agent

Categories     Candy

Time 1h30m

Yield 2 gallons or so, 12 serving(s)

Number Of Ingredients 8

2/3 cup popcorn, popped (I do 1/3 cup at a time in the Whirly Pop)
1 cup nuts (optional, but pecans are nice)
2 cups brown sugar
1/2 cup light corn syrup
1 cup unsalted butter (plus a little more for the pans or just spray them)
1/4 teaspoon kosher salt (up to 1/2 tsp if you like the saltiness)
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • Pop the corn, pick out the old maids, and keep warm with nuts in a roasting pan in the oven @275*. Butter two sheet pans.
  • Stir the sugar, butter, corn syrup and salt together in a 4 - 5 cup heavy bottomed pan over low heat until the sugar melts. Increase heat to medium and constantly stir until the mix reaches a rolling boil. Boil 4 minutes and remove from heat. Add in the baking soda and vanilla and stir to make sure the soda is thoroughly incorporated.
  • Pour caramel over the warm popcorn and stir gently (so you don't break the popcorn) until it is completely covered in caramel. Divide between the two sheet pans and bake for 40 minutes, stirring every 15 minutes. Don't skip the stirring.
  • Cool on waxed paper to room temperature. Store in two zip lock gallon baggies.
  • Hope you love this!

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