Amish Caramel Recipe 55
MY AMISH FRIEND'S CARAMEL CORN
This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!
Provided by ANITALOUISE
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h15m
Yield 28
Number Of Ingredients 8
Steps:
- Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g
AMISH CARAMEL RECIPE - (5/5)
Provided by KimberlyB
Number Of Ingredients 5
Steps:
- 1. Boil together sugar, syrup, butter, and a little cream. While boiling, add rest of cream slowly. Don't allow to stop boiling. Boil until it forms a soft ball (236-240 degrees). Then add vanilla. Pour into a buttered pan. Cool. Cut into squares.
MY AMISH FRIEND'S CARAMEL CORN
I found this recipe on allrecipes.com courtesy of AnitaLouise, and it is terrific. Nice easy and delicious recipe. She says it is from an Amish family who packages this treat for gifts at Christmas. Serving size is estimated. It made a humongous never ending bowl.
Provided by AmyZoe
Categories Dessert
Time 1h15m
Yield 7 quarts, 50 serving(s)
Number Of Ingredients 8
Steps:
- Place the popped popcorn into 2 greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat oven to 250°F Combine the brown sugar, corn syrup, butter, and salt in a saucepan.
- Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans and stir to coat.
- Don't worry too much at this point about getting it to coat all of the corn.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
- Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.
- Allow to cool completely, then store in airtight containers or resealable bags.
Nutrition Facts : Calories 111.8, Fat 6.4, SaturatedFat 2.8, Cholesterol 9.8, Sodium 161.3, Carbohydrate 14, Fiber 0.5, Sugar 9.5, Protein 0.5
AMISH CARAMEL PIE
Make and share this Amish Caramel Pie recipe from Food.com.
Provided by Starfire aka Wendy
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor.
- Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil.
- Remove from fire; cool 5 minutes and stir once. Pour into 2 baked pie shells.
- Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.
Nutrition Facts : Calories 488.9, Fat 9.4, SaturatedFat 5, Cholesterol 162, Sodium 105.1, Carbohydrate 96.9, Fiber 0.4, Sugar 79.5, Protein 6.5
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- In a medium saucepan over medium-high heat, add the sugar, corn syrup, butter, and ¼ cup of cream. Bring to a boil, stirring continuously.
- While continuing to stir, add the remaining cream. Insert a candy thermometer and while constantly stirring, bring to the soft ball stage. Around 240°F, the sugar syrup will turn transparent and boil rapidly.
- When it hits 240°F remove caramel from the heat and stir in the vanilla. Pour into the prepared baking pan.
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