Mable's Caramel Corn
We have no idea
who Sister Mable is or was
light brown sugar, firmly packed
1/2 C light corn syrup
1/2 lb. unsalted butter
1/4 tsp. Cream of Tarter
1 tsp. salt
1 tsp. baking soda
6 quarts popped popcorn (I used 4 Q)
You 'll need a candy thermometer,
saucepan and large roasting pan to hold
and mix the caramel onto the pop corn.
Preheat oven to 200 degrees
In a 2 1/2 - 3 quart
saucepan, combine sugar, syrup,
butter, cream of tarter and salt. No baking soda yet
Heat to boiling, over
med/high heat, stirring constantly.
Continue to stir boiling mixture until it
reaches 260 degrees.
Remove from heat and,
still stirring, add the baking soda,
quickly and thoroughly. It
will bubble and increase in volume
very fast. Very, very fast.
mixture over the pop corn and mix gently but
quickly until all kernels are
uncovered, at 200 degrees for one hour, stirring every 20
Turn out onto wax paper
(that's all they had back then. I break it up onto two
cookie sheets) and allow
to cool completely.
and store in a tightly covered container.
In theory, it will keep in an air-tight container for at
least three weeks.. But it has never lasted that long....