Amish Caramel Corn Recipe Melts In Your Mouth (2024)

FAQs

What happens if you forgot the baking soda in caramel corn? ›

Baking soda is what makes caramel corn chewy with a bit of crunch and gives it the classic brittle texture. The baking soda also helps the mixture to increase in volume which ensures it covers all of the popcorn. It's an essential ingredient and without it you'll likely find the texture of the caramel corn to be off.

Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. The softer texture means you won't be biting into hard-as-cement caramel. Rather, the caramel is melt-in-your-mouth chewy and only slightly crunchy.

Generally, the caramel will have a higher 'water activity' than the popcorn. As a result, if you leave the popcorn for a while, moisture from the caramel will migrate into the corn. This causes the popcorn to lose its 'crunch' and become soft and chewy.

The acidic nature of lemon juice prevents the formation of sugar crystals. Just a small squeeze of lemon juice added to the sugar as it melts can make a big difference in the outcome of your caramel.

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

Overheating the mixture

Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over! (Here's how to store leftover caramel!)

Why is my Caramel Corn Grainy? Grainy caramel (or crystalized caramel) happens when the sugar crystals in the caramel seize up or cling together.

Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.

Yes, we've discontinued the Melt On Caramel Gourmet Popping Corn. We're so sorry for your inconvenience. Thanks for sharing your interest, we definitely will inform our team you want it back!

Burnt Caramel: 392°F

It looks blackish-brown, smells burnt and has swirls of rising smoke that sting your eyes. The caramel is a loss at this point—it will taste bitter and burned no matter what else you add.

Is white or yellow popcorn better for caramel corn? ›

Caramel: You will need brown sugar, butter, light corn syrup, salt, vanilla, and baking soda to make the caramel mixture. Popcorn: I prefer white popcorn in this recipe. However, you could use white or yellow.

Why do caramel recipes often call for baking soda? When you add baking soda to cooking caramel, it foams up rather dramatically. That foam is creating tiny air bubbles, which aerate the caramel and prevent it from becoming too dense.

If you like gooey/sticky caramel corn, give it a sprinkle with a good pinch of kosher salt, let it cool and start eating! If you like it crunchy, keep going. To make crunchy caramel popcorn, pour it (pile it) onto a parchment-lined baking sheet and place it in the preheated oven for 20 minutes.

In addition to water, we have another secret ingredient: baking soda. We often turn to it to speed browning, since it creates a high-pH environment, which allows caramelization to occur more readily. Baking soda is also handy for softening vegetables because altering the pH helps weaken their cell structure.

It's a kind of hard caramel that is then aerated with the addition of baking soda (Sodium Bicarbonate). When the baking soda combines with the boiled sugar, it creates Carbon Dioxide that form lots of bubbles and puff the candy up.