You can also add extracts or other flavorings if you’d like! Once the caramel is made, set it aside and begin making the popcorn. The caramel is made by whisking together butter, sugar, sweetened condensed milk, and corn syrup over high heat. Since you’ll make the popcorn balls with your hands, you want to be sure to let the caramel cool to the touch so you don’t get burned. This will give you time to let the caramel cool while you make the popcorn. How to make homemade caramel popcorn balls: Start by making the caramel. A large pot will ensure that the caramel doesn’t bubble up over the sides! Lastly, be sure to have a large enough pot to whisk whisk whisk! The caramel will bubble and is incredibly hot. Butter and sugar burn very easily, and if you stop whisking even for 15 seconds, you will probably not love the results! It is also important to continuously whisk the caramel the entire time it is coming to temperature. Make sure to power through whisking for that extra minute or two (if hoping to have a caramel that “sets”). That 10 degree difference happens slowly and quickly all at the same time! At 230 F you’ve probably been whisking for what feels like forever, you’re starting to see the caramel thicken, so it’s tempting to stop there. You’ll know it when it happens, it is very obvious. You’ll know it’s at the perfect point when it begins to pull away from the sides of your pot. In my experience with caramel, the “still chewy, yet firm” stage happens in the blink of an eye. Or, if you don’t have a candy thermometer, you can definitely make caramel sauce without one. If you consider yourself a seasoned cook, you may not need a thermometer. The secret to a good caramel sauce is temperature, whisking, and the proper sized pot. Often times water, butter, cream or corn syrup is added (known as the wet method). Caramel sauce is made by caramelizing sugar.
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