Monday, 23 January 2012

Caramel Popcorn


20ml butter or brick margarine
375ml Huletts SunSweet Brown Sugar
90ml cold water
6 cups popped popcorn

1.        Melt the butter and add the sugar and water.
2.        Stir over moderate heat until dissolved, then bring to the boil. Cover with a lid, cook for about 3 minutes, or until the steam has washed the sugar crystals down from the sides of the pot.
3.        Boil until soft ball stage has been reached (when a little syrup is dropped into iced water it forms a ball which flattens of its own accord when picked up with the fingers. About 25 - 30 minutes).
4.        Remove from heat and pour over popcorn, stirring gently to coat completely.
5.        When cool enough to handle, mould into balls or lollipops, and insert a small stick, if desired.