![]() ![]() (Be careful because the mixture will still be hot. You will need 2 ounces (42 grams) of un-popped corn kernels to make 8 cups (88 grams) of popped popcorn. Using buttered hands, shape popcorn into balls. For popcorn balls: pour hot licorice over 8 cups popped popcorn. ![]() Let excess drip off and let cool on parchment paper. Putting the stick through the bottom instead of the top makes the finished apple stand better.) Working with one apple at a time, dip apples into caramel mixture, holding on to the popsicle stick and rolling the apple to get complete coverage. (Washing takes off preservative waxes that make the caramel not stick. For caramel apples: Wash 12 medium apples thoroughly with water and slide a popsicle stick halfway through the core from the bottom part of the apple.Let cool until just warm and cut caramel squares with a buttered knife. For candies: Pour hot caramel into an 8x8 pan lined with buttered foil or parchment paper. This recipe does not contain any corn syrup.Removed from heat and stir in anise extract and food coloring.Continue to cook, stirring constantly, until the mixture has reached the soft ball stage (236 degrees F) Then stir in the brown sugar and corn syrup. In a large saucepan, heat the butter until melted. You may need 2 baking sheets based on the size that you are using. Stir in sugar, sweetened condensed milk, corn syrup and salt. Line a baking sheet with parchment paper or foil. As soon as you hear the kernels pop, add the remaining popcorn kernels and sugar. In a large saucepan over medium heat, melt butter. Put the oil and 3 kernels of popcorn in a large (6-quart) soup pot, cover, and set over medium heat until you hear the kernels pop, about 1 minute.1 tablespoon anise extract (yes, a whole T.Black Licorice Caramel By HeatOvenTo350 Published ![]()
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