CARAMEL POPCORN BALLS
INGREDIENTS
Popped Corn – 110 gm
Golden Syrup – 200 ml
White Vinegar – ½ tblsp
Salt – ½ level tsp
Vanilla Essence – 1 tsp
1. Put popped corn in a large greased
saucepan.
2. Put syrup, vinegar and salt in another
saucepan. Boil without stirring until it reaches hard thread stage (see note).
3. Remove from heat. Stir in vanilla essence.
4. Slowly pour syrup over popped corn,
tossing until it is well coated.
5. With buttered hands, shape mixture into
balls. Don’t use too much pressure or balls will be too compact. If the syrup
becomes hard, while you are shaping the balls, warm it gently over low heat
until it becomes pliable.
6. Leave balls to cool and harden.
Option: Can add 100 gm Glacé Cherries at Point 1.
Note: Testing the mixture for hard thread stage - Drop a little mixture into a jug of cold water. It should separate into hard threads.
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