INGREDIENTS

INSTRUCTIONS

Combine the above in a 2-qt. saucepan, bring to boil (stirring to dissolve
sugar completely).  Continue boiling and stirring until syrup thickens and
reaches the "hard-crack" stage -- consult the candy-making section of any
comprehensive cookbook for description and candy-thermometer temperature.
My method of determining readiness is when the syrup "makes threads" when
dropped off the tip of a spoon OR when a drop allowed to fall into a cup of
cool tap water forms a ball instantly. It takes practice -- cook too long
and the coating will be granular; cook not long enough and it'll be sticky.
When the syrup reaches the desired stage, take it off the burner,
IMMEDIATELY stir in 1 teaspoon vanilla and 1/4 teaspoon baking soda (the
soda interacts with the vinegar's acidity and makes the syrup light and
sort of foamy).  Pour gradually over popped corn while stirring with a
long-handled spoon to distribute the coating (or have someone else do the
stirring or pouring).  This stuff is VERY HOT and will stick to you and
inflict deep burns so be careful! Homemade caramel corn is much superior to
anything you can buy in a package. Or at KarmelKorn, for that matter. Once
you know how to do it, you can play around with other flavorings, like
Cinnamon Oil (use sparingly!) or other extracts.
Source: generic
Posted by "Mary Morrison" <MMORRISN@GSLAN.OFFSYS.UOKNOR.EDU> to the Fatfree
Digest [Volume 15 Issue 21] Feb. 21, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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