Amish Caramel Corn Recipe Melts In Your Mouth (2024)

FAQs

Why is my homemade caramel corn soggy? ›

Make sure to allow your caramel corn PLENTY of time to cool before packaging it up into ziplock bags or an airtight container. Otherwise, condensation will form and the moisture will cause the popcorn to become soggy.

Baking Soda: Arguably the most important ingredient! The purpose of baking soda in the caramel is to react with the acidic ingredients (brown sugar, cream of tartar, and corn syrup), which creates tiny carbon dioxide air bubbles.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F.

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.

If you prefer chewy caramel corn, let it sit until the caramel has hardened. If you prefer crunchy caramel corn, Preheat oven to 250 F. and bake for 30-40 minutes, tossing occasionally. Remove from oven and allow to cool completely.

If your caramel sauce is bitter, it could be that your sugar burned. Lower your heat and pay attention to the color of your sugar; it should be no darker than a medium tan.

The easiest way to refresh leftover popcorn is to toss it in the oven to warm it up and re-crisp it. Simply spread it out in an even layer on a baking sheet and place it in a 250°F oven for about five minutes, until it's warmed through.

The Amish kind is most commonly hand-rolled into one or two-pound logs and hand-wrapped in parchment paper. Regular butter is molded and cut into sticks, then wrapped by a machine.

Some people might be surprised to learn that canning is not an Amish woman's only means of preserving food. Some Amish communities allow their members to use freezers, whether that is by placing a freezer in a willing English neighbor's house, or by using a gas-powered freezer in their own home.

The Amish do use sugar. It's a common ingredient in their meals, and not only the sweet treats. However, this sugar intake is balanced out by the fact that they don't consume sugars in processed foods and sodas like non-Amish tend to do.

What are the two methods for making caramel? ›

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

Let the mixture come to a gentle boil. Stirring occasionally, boil the syrup over medium heat for 5 minutes. Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.

Since baking soda is an ingredient of baking powder, baking powder is technically the best substitute for baking soda. Gan — who notes that any substitutions may change the texture and flavor of the final dish — recommended using three times the amount of baking powder in lieu of baking soda.

How Do I Get My Popcorn Crunchy and Not Soggy? The longer you cook the syrup (the mixture of sugar and water the forms the base of the caramel sauce), the crunchier your popcorn will be. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

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.

So I suggest boiling the caramel just for 2 minutes as called for in the recipe then adapting the texture with the baking time. Less baking time = chewier popcorn, longer baking time = crispier popcorn harder. To make crunchy popcorn: Heat oven to 200°F.

He did follow the original oven method, though, which means reheating the popcorn at 250°F for 5 minutes. He took the once-soggy movie theater popcorn out of the air fryer, and it was perfectly crunchy again.