Wanted - Toffee Coated Popcorn

Carol Peterson said:

Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
Anyone have anything like that?

Thanks,
Carol

From Top Secret Recipes: Fiddle-Faddle

3/4 c. granulated sugar
1/4 c. brown sugar
1/2 c. (1 stick) butter
1/2 c. corn syrup
1/2 c. water
1/2 tsp. salt
1/2 tsp. vanilla
1-1/3 bags plain or natural flavored microwave popcorn
1/2 c. roasted almonds

Combine sugars, butter, corn syrup, water and salt in a large saucepan over
medium heat. You're going to bring the candy to 265-275F, what is known as
the hard ball stage. For this it is best to use a candy thermometer. If
you don't have one, don't worry. Drip the candy in a glass of cold water.
If the candy forms a very hard yet slightly pliable ball, bingo, you're
there. Watch your mixture closely so it doesn't boil over.

MY NOTE: I've never made this, but having made different candies over the
years I'd add stir, stir, stir.

While the candy cooks, pop both bags of popcorn with the almonds and spread
about 2 quarts on a large or two small cookie sheets. Put the popcorn in
your oven set to the lowest temperature. This will keep the popcorn hot so
the candy will coat better.

When the candy has reached the hard ball stage, add the vanilla.

Pull the popcorn from the oven and, working quickly, pour the candy over the
popcorn in thin streams. Mix the popcorn so that each kernel is coated with
candy. Put the popcorn back in the oven for 5 more minutes, then stir once
again. You can repeat this steop once more if necessary to get all of the
popcorn coated. Pour the popcorn out on a large sheet of waxed paper to
cool. Spread the popcorn out but be careful... it's hot.

When the popcorn is cool, break it up and immediately put it in a tightly
sealed container. (snipped stuff about yeah, tightly sealed, it will get
stale otherwise, yada yada yada)

Jill

jmcquown said:

Carol Peterson said:

Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
Anyone have anything like that?

Thanks,
Carol

From Top Secret Recipes: Fiddle-Faddle

<snip recipe>

Holy cow! I never knew it would be such an ordeal to make that stuff!
Thanks for the recipe, Jill. I'll have to save it for one of my high
energy days. 🙂

Carol

Carol Peterson wrote on 16 Oct 2005 in rec.food.cooking

Quoted message said:

jmcquown said:

Carol Peterson said:

Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
Anyone have anything like that?

Thanks,
Carol

From Top Secret Recipes: Fiddle-Faddle

<snip recipe>

Holy cow! I never knew it would be such an ordeal to make that stuff!
Thanks for the recipe, Jill. I'll have to save it for one of my high
energy days. 🙂

Carol

make one of those marshmallow fluff fudge recipes and pour some on the pop
corn while it is still hot...might work, but even a failure would be
eatible. There were several such fudge recipes posted under 2 months ago.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Carol Peterson said:

Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
Anyone have anything like that?

Thanks,
Carol

Is that sort of like cracker jack popcorn? If so I have a rec. Let me
know.

~patches~ said:

Carol Peterson said:

Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
Anyone have anything like that?

Thanks,
Carol

Is that sort of like cracker jack popcorn? If so I have a rec. Let me
know.

Somewhat like that. The toffee is usually lighter in color and has a
more subtle taste. I'd love to see your recipe. I had one like that
in the past, and really miss making popcorn balls.

Thanks so much,
Carol

Mr Libido Incognito said:

Carol Peterson wrote on 16 Oct 2005 in rec.food.cooking

Quoted message said:

Quoted message said:

> Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
> Anyone have anything like that?

make one of those marshmallow fluff fudge recipes and pour some on the pop
corn while it is still hot...might work, but even a failure would be
eatible. There were several such fudge recipes posted under 2 months ago.

Chocolate popcorn? That's sounding a little weird. Have you ever
made it?

Carol

Carol Peterson said:

~patches~ said:

Carol Peterson said:

Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
Anyone have anything like that?

Thanks,
Carol

Is that sort of like cracker jack popcorn? If so I have a rec. Let me
know.

Somewhat like that. The toffee is usually lighter in color and has a
more subtle taste. I'd love to see your recipe. I had one like that
in the past, and really miss making popcorn balls.

Thanks so much,
Carol

Ok give be a half hour or so to find them then I will post both the
cracker jack & popcorn ball recipe.

Carol Peterson wrote on 16 Oct 2005 in rec.food.cooking

Quoted message said:

Mr Libido Incognito said:

Carol Peterson wrote on 16 Oct 2005 in rec.food.cooking

Quoted message said:

>> Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
>> Anyone have anything like that?

make one of those marshmallow fluff fudge recipes and pour some on
the pop corn while it is still hot...might work, but even a failure
would be eatible. There were several such fudge recipes posted under
2 months ago.

Chocolate popcorn? That's sounding a little weird. Have you ever
made it?

Carol

No, but here's a recipe...just leave out the chocolate. Even a failure
would taste good.

Or use the caramel apple "wrappers"

Mamie Eisenhower Fudge

This recipe is a original "Lunatic Fudge" variation of Mamie Eisenhower
Fudge. It's simple to make, sets up very nicely without refrigeration, and
has an excellent taste and texture. Don't be surprised if your friends tell
you this is the best fudge they've ever had in their life.

[Note: this makes A LOT of fudge, use a very large saucepan for boiling.]

1/4 cup Butter (1/2 stick, chilled)
4 3/4 cup Sugar
12 oz Evaporated Milk (one large can)

12 oz Semi-Sweet Chocolate Chips (one bag)
11.5 oz Milk Chocolate Chips (one bag)
13-14 oz Marshmallow Creme or Marshmallow Fluff (two 7 oz. jars)(may
substitute 4 cups of mini-marshmallows)
2 cup Nuts (walnuts, pecans, almonds, chopped -or- 8 oz. bag)
1 tsp Vanilla Extract
1 tsp Butter Flavor

Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside.
Place chips, vanilla & butter flavor, about half the marshmallow creme, and
nuts into a LARGE saucepan or Pyrex glass dish and set aside.

Use Medium heat to bring the milk and sugar to a rolling boil while
stirring constantly with a wooden spoon or single stem hand mixer. Add half
the marshmallow creme (or 2 cups of mini-marshmallows) - fold in - the boil
will stop. Bring back to a rolling boil and continue to boil for [8] full
minutes by the clock (start timing once the marshmallows have melted and
the boil has resumed). The mixture will expand and start to turn brown
during the boil. If you get brown flakes in the mixture then turn down the
heat a little and continue stirring.

Remove from heat, mix in the butter, and pour hot mixture over chips,
vanilla, and nuts without scraping the sides of the hot saucepan. Mix
thoroughly and pour into prepared pan. Cool 2-3 hours at room temperature.
Remove from pan, remove foil, cut into squares. Store in an airtight
container with wax paper dividers for up to 2 weeks. Makes about 4 pounds
of fudge.

NOTES:

THE STUFF GROWS: After adding the marshmallow creme to the hot milk/sugar
solution, the volume will expand to almost twice the original volume. So
use a sufficiently large sauce pan (4 quart or better). As the boil
continues, the volume will begin to contract. Stirring is important to help
distribute the heat throughout the mixture and prevent scorching. Remember,
this recipe calls for two [2] sauce pans... one to boil and one to mix.

SPLIT THE MARSHMALLOW: Add half the marshmallow creme to the hot mixture
(one of the two 7 oz. jars). Splitting the amount helps keep the texture
creamy. Add the second 7 oz. at the end of the boil. [However, if you want
to add all the marshmallow creme to the hot mixture it will still work
fine.]

YOU CAN SUBSTITUTE: If you don't have access to Milk Chocolate Chips then
you may use 24 oz. of semi-sweet chocolate chips - though it has a stronger
chocolate taste. You can also use 22-24 oz. of White Chips for an excellent
Vanilla Fudge. I usually substitute 2 large Hershey's Chocolate bars (7 oz
each) for the Milk Chocolate Chips. Don't be shy about substituting mini-
marshmallows for the marshmallow creme.

MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the
amount of everything) but the boil time must be reduced to [5] full minutes
by the clock. I would also recommend a 9" x 9" pan. You can also substitute
5 oz. of evaporated milk (one small can) for 6 oz. (half a large can).

PERSEVERE: This is a much more liquid mix (more 'soupy'😉 than other fudge
recipes and you might get discouraged midway. Keep going. I've nearly given
up several times only to have it set extremely well once cast.

DON'T PANIC: If you use a candy thermometer (and this recipes *does not
call for a candy thermometer*) the temperature will not reach the normal
232-236°F found in other fudge recipes. It will attain something around
220-224°F. Don't panic! This is a whole different way of making fudge. The
mixture will set once cast.

* STORAGE: Fudge will keep for up to two weeks at room temperature. You'll
need to store it wrapped in waxed paper (cut it up into reasonable
segments) and in an airtight container. Fudge will keep frozen for up to
six months. When freezing fudge you'll need to wrap in waxed paper, store
in a double-airtight containter. I use double freezer Baggies. Thaw fudge
at room temperature in its air-tight container... it will take most of one
day.

* SOFTNESS: This produces a medium-hard fudge. If you prefer a softer fudge
(or if the weather is especially dry on the day you make the fudge... like
snowing or you live in the desert) then boil for only [7] minutes instead
of the recommended [8] minutes. Conversely, if you'd like a firmer fudge
(or if the weather is especially damp on the day you make fudge) then boil
for [9] minutes instead of the recommended [8] minutes.

NOTES:

SEE'S CANDY VARIATION: * SPLIT THE MARSHMALLOW CREME* Add half the
marshmallow creme to the hot mixture (one of the two 7 oz. jars) when
called for. Splitting the amount helps keep the texture creamy and give it
a more "fluffy" texture. When the boil is complete add the butter,
chocolate chips, butter flavor, nuts, and vanilla directly to the hot
slurry and mix until mostly melted (but no more than 30 seconds). Now
dispense the remaining marshmallow creme onto the surface and fold in
several times - but not completely mixed. Let sit for about 3 minutes
undisturbed.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sun, 16 Oct 2005 20:15:16 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

This recipe is a original "Lunatic Fudge" variation of Mamie Eisenhower
Fudge. It's simple to make, sets up very nicely without refrigeration, and
has an excellent taste and texture. Don't be surprised if your friends tell
you this is the best fudge they've ever had in their life.

This looks great, and I love the fact that there are very specific
instructions. When we have all the ingredients, this is one I'll
definitely try.

I made lots of fudge at the old house (3 years ago), and it worked
perfectly. I have only had one successful pan of fudge since moving
here. I think it's time for a new recipe.

Thanks, sweetie!
Carol

Carol Peterson said:

jmcquown said:

Carol Peterson said:

Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
Anyone have anything like that?

Thanks,
Carol

From Top Secret Recipes: Fiddle-Faddle

<snip recipe>

Holy cow! I never knew it would be such an ordeal to make that stuff!
Thanks for the recipe, Jill. I'll have to save it for one of my high
energy days. 🙂

Carol

Why not just buy some boxes of Fiddle Faddle? I think there is a reason
these packaged things are sold! 😉

Jill <--now craving Fiddle Faddle

jmcquown said:

Why not just buy some boxes of Fiddle Faddle? I think there is a reason
these packaged things are sold! 😉

Jill <--now craving Fiddle Faddle

'Cause they're too expensive, and 'cause it's more fun to make your
own. I have a recipe for Pull Taffy that we used to make whenever
there was a crowd at the house. That was before I became a hermit.

Carol

Carol Peterson said:

jmcquown said:

Why not just buy some boxes of Fiddle Faddle? I think there is a reason
these packaged things are sold! 😉

Jill <--now craving Fiddle Faddle

'Cause they're too expensive, and 'cause it's more fun to make your
own. I have a recipe for Pull Taffy that we used to make whenever
there was a crowd at the house. That was before I became a hermit.

Carol

There's a recipe in my BH&G cookbook that looks intreguing, and I try it
about once every 10 years when I've forgotten just how disasterous it
is. It has you add sugar to the hot oil in a heavy stainless steel
saucepan, with 1 or 2 kernal of popcorn. When you hear one of them pop,
you dump in the rest of the popcorn kernals and a tablespoon of water.
Or something like that. It always burns onto the pan and is very tenacious.

If anyone is interested, I'll go find the recipe and post it.

Best regards,
Bob

Carol Peterson said:

jmcquown said:

Why not just buy some boxes of Fiddle Faddle? I think there is a
reason these packaged things are sold! 😉

Jill <--now craving Fiddle Faddle

'Cause they're too expensive, and 'cause it's more fun to make your
own. I have a recipe for Pull Taffy that we used to make whenever
there was a crowd at the house. That was before I became a hermit.

Carol

Okay, so wait for an "up" day and try your hand at it. Seems like a lot of
work but what the heck 🙂

Jill

I have a much easier recipe for caramel popcorn, and it is absolutely
delicious.

CARAMEL POPCORN

cook 125g popcorn and put in large bowl.

Topping: 3/4 cup sugar
2 Tb honey
4 oz butter
1/4 cup sultanas, optional
1/4 cup chopped nuts, optional

Heat sugar, honey and butter. Slowly bring to the boil. Add sultanas and
nuts if desired. Pour over popcorn. Mix well. Press lightly into large
greased tray. Cool. Cut into fingers. (I just break it apart).

--
Jen
"Carol Peterson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Like caramel corn, but the lighter stuff, like on Fiddle Faddle.
Anyone have anything like that?

Thanks,
Carol

On Sun, 16 Oct 2005 15:45:48 -0500, zxcvbob <[email hidden]>

Quoted message said:

There's a recipe in my BH&G cookbook that looks intreguing, and I try it
about once every 10 years when I've forgotten just how disasterous it
is. It has you add sugar to the hot oil in a heavy stainless steel
saucepan, with 1 or 2 kernal of popcorn. When you hear one of them pop,
you dump in the rest of the popcorn kernals and a tablespoon of water.
Or something like that. It always burns onto the pan and is very tenacious.

If anyone is interested, I'll go find the recipe and post it.

Yum! How could anyone not want that recipe? LOL! Thanks for the
warning

Carol

On Sun, 16 Oct 2005 21:58:19 GMT, "Jen" <[email hidden]>

Quoted message said:

I have a much easier recipe for caramel popcorn, and it is absolutely
delicious.

CARAMEL POPCORN

cook 125g popcorn and put in large bowl.

Topping: 3/4 cup sugar
2 Tb honey
4 oz butter
1/4 cup sultanas, optional
1/4 cup chopped nuts, optional

Heat sugar, honey and butter. Slowly bring to the boil. Add sultanas and
nuts if desired. Pour over popcorn. Mix well. Press lightly into large
greased tray. Cool. Cut into fingers. (I just break it apart).

Can anyone who is ambidextrous with units of measure tell me how much
125g of popcorn is in cups?

This looks so easy! Thanks, Jen!

So many recipes, so few clean pans.

Carol

Carol Peterson said:

Can anyone who is ambidextrous with units of measure tell me how much
125g of popcorn is in cups?

That's not really a convertible measure, but I just checked on my scale
and 125g of yellow popcorn was between 1/2 cup and 2/3 cup. I'll bet
it's not a critical measurement, so anything from 1/2 cup to 2/3 or even
3/4 cup should work. HTH :-)

Bob

On Sun, 16 Oct 2005 18:22:25 -0500, zxcvbob <[email hidden]>

Quoted message said:

Carol Peterson said:

Can anyone who is ambidextrous with units of measure tell me how much
125g of popcorn is in cups?

That's not really a convertible measure, but I just checked on my scale
and 125g of yellow popcorn was between 1/2 cup and 2/3 cup. I'll bet
it's not a critical measurement, so anything from 1/2 cup to 2/3 or even
3/4 cup should work. HTH :-)

Thanks so much!
Carol

Carol Peterson said:

On Sun, 16 Oct 2005 15:45:48 -0500, zxcvbob <[email hidden]>

Quoted message said:

There's a recipe in my BH&G cookbook that looks intreguing, and I try it
about once every 10 years when I've forgotten just how disasterous it
is. It has you add sugar to the hot oil in a heavy stainless steel
saucepan, with 1 or 2 kernal of popcorn. When you hear one of them pop,
you dump in the rest of the popcorn kernals and a tablespoon of water.
Or something like that. It always burns onto the pan and is very tenacious.

If anyone is interested, I'll go find the recipe and post it.

Yum! How could anyone not want that recipe? LOL! Thanks for the
warning

Carol

Here ya go!

Sugared Popcorn
(from _Better Homes & Gardens New Cookbook_, 1981)

1/3 cup unpopped popcorn
3 Tbsp cooking oil
1/3 cup sugar

Combine popcorn and 1/4 cup water; set aside. In a 3-quart saucepan
heat oil. Stir sugar into hot oil. Add popcorn and water mixture;
cover. Pop the corn quickly over high heat, shaking pan constantly. At
the end of the peak of popping, remove pan from heat to prevent sugar
from burning. Makes about 6 cups.

* * *

Let me know if anyone successfully makes this stuff.

Best regards,
Bob