Caramel Popcorn

This recipe is our son Jake's favorite! He asked for it so often when he was younger that I taught him how to make it, so he could have it any time he wanted it.  He is in his twenties now and is still making it, in fact, he made some just the other day and posted it on Facebook.  One of our mutual friends saw it and requested that I post the recipe on my blog.  So here it is!

I'm pretty sure that you will not be able to leave this
 yummy gooey sweet popcorn alone once you start to eat it!  

20 cups popped popcorn (air, microwave or stove top popped)

1 (14 oz.) can sweetened condensed milk
1 cup Karo syrup (corn syrup)

2 cup brown sugar (light or dark)

½ cup butter (1 cube)

1 teaspoon vanilla

Pop popcorn and remove the un-popped kernels so you have less of a chance to break a tooth!
 (I usually pop two batches in my air popper using the measuring scoop from the top of 
the popper and that gives me just the right amount of popcorn.)

Set the popped corn aside.

Be sure to replace the scoop to the top of the popper or you will have popcorn all over your kitchen.  Although that could be fun!  
Plug it in and pop the corn!

I like to pop the corn and then loosely take handfuls out of the bowl so the un-popped kernels fall to the bottom of the bowl, then place the good popcorn into another larger bowl.
(I am using one hand in the picture so I can take the picture but two hands will make it go faster!)

These are the little things that can cost you a lot 
of money at the dentist! 

.
Add the rest of the ingredients together in a large sauce pan except for the vanilla.   Bring to a boil stirring constantly
 over medium- high heat.

Sweetened condensed milk

Corn syrup 
(Karo is a brand name)

 Brown sugar

Butter 

Stir until it boils

 Lower heat and cover pot with lid.  Simmer for 7 minutes. 

 Take caramel off heat and add vanilla stirring (do not scrape the bottom of pot) to blend well.  The caramel usually will be scorched on the bottom of the pan so if you are careful to not scrape the bottom, you'll only have a little bit in your popcorn.  If you do get some in it, it will still taste great!

Pour  caramel over popcorn and fold with 
a wooden spoon to coat popcorn well.

This dark brown is the scorched caramel, do not scrape

 this on to your popcorn.

OK! now I have a whole bowl full of some really yummy gooey goodness and I'm the only one home! I better find some help to eat it but this bite is for me!!

Jake I thought about you today!
Love mom!

© Nancy Rappleye 2012

Caramel Apples

Just about everything that has to do with candy that I do comes from my Mother-in-law.  Her mothers family goes back to England and the Startup candy family.  I think candy making is in her blood because over the years she has found recipes and tweaked them into perfection!  This caramel recipe has been handed down from her to her children and we have been enjoying it with our children for many years. I love to make these caramel apples this time of year, there is just something about apples and caramel that screams FALL!!

It is important to have a good candy thermometer.  I bought one to bring to the Caribbean with me and when I used it today...it decided to stop working! ARGH!!!!  It's a good thing you can drop a little caramel in some cold water to see if it is done.  Firm ball stage was my goal!!  Hopefully that won't happen to you!!  I want to say..."that's what happens with live TV" but it was all still shots! LOL!!  I guess I could have waited to get another thermometer but it's good to know that "things" can happen and there is always something you can do to get though it!

4 c. sugar

½ lb. butter

2 Cans Evaporated milk

2 c. Karo (corn syrup)

1 tsp. vanilla

1 tsp. milk or cream

2 dozen medium apples

Wash, dry and let apples stand at room temperature for at least 2 hours or over night.  Remove stems and push a Popsicle stick into blossom end of apple............................

Prepare pans to place apples on after you dip them in caramel.  Place waxed paper or parchment paper on baking sheets. I like to use powdered sugar, nuts, candy sprinkles or crushed candy of your choice placed where you will put the dipped apple to set.  This not only keeps it from sticking but adds a little special treat to the treat!

Stir sugar, butter and Karo in heavy sauce pan over medium heat until it boils.

Just a little tip to make sure your sugar all dissolves and your caramel does not turn to sugar later.  Brush the inside of your pan down with water.  The water will evaporate and will not mess up the caramel.

Stirring constantly; add milk a little at a time while stirring so it does not stop boiling.

Cook to firm ball stage (230) on candy thermometer.  You may want a chair...this part takes awhile Sometimes.  it will reach 220 degrees and will stay there for 20-25 minutes and then magically decide to move on!!  But if you stick with it...you will enjoy a wonderful treat!!! Remove from heat.

Add 1 tsp. vanilla and 1 tsp. milk or cream to cool it down a little to dip apples.  Stir.  You could wait a minute or two to start dipping so it's not so hot.  When it's too hot it likes to bubble more on the apples.....

Dip apples twisting to cover well and sit on wax paper on a baking sheet.

If you have some caramel left over like I did ( I only bought 12 apples..you could do more) just butter a small casserole dish and pour the rest in.  Let it set and cut small or large squares to eat.  I like to dip them in chocolate! (If you just want to make caramel for eating or dipping, cook the same but omit the tsp. of milk at the end and pour the whole recipe into a buttered 9x13.  Let cool.)

It doesn't matter what apples you use for dipping as long as they are your favorite!  Enjoy gathering your family and friends around this fall season and find a reason to smile!

© Nancy Rappleye 2011