2 cup light brown sugar
3/4 cup water
1/2 tsp vinegar
A Recipe for
Fatfree Caramel Corn
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
This Recipe for Fatfree Caramel Corn is one of thousands in the Recipes-to-go Dessert Cookbook.
Food Tip |
If you enjoy this Fatfree Caramel Corn Recipe - you should enjoy the recipe collections you can find on the websites below:
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This is a recipe for Fatfree Caramel Corn from the recipe cookbook of Recipes-to-go (Dessert)
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Combine the above in a 2-qt. saucepan, bring to boil (stirring to
dissolve sugar completely). Continue boiling and stirring until
syrup thickens and reaches the "hard-crack" stage -- consult the
candy-making section of any comprehensive cookbook for description
and candy-thermometer temperature. My method of determining readiness
is when the syrup "makes threads" when dropped off the tip of a spoon
OR when a drop allowed to fall into a cup of cool tap water forms a
ball instantly. It takes practice -- cook too long and the coating
will be granular; cook not long enough and it'll be sticky. When the
syrup reaches the desired stage, take it off the burner, IMMEDIATELY
stir in 1 teaspoon vanilla and 1/4 teaspoon baking soda (the soda
interacts with the vinegar's acidity and makes the syrup light and
sort of foamy). Pour gradually over popped corn while stirring with
a long-handled spoon to distribute the coating (or have someone else
do the stirring or pouring). This stuff is VERY HOT and will stick
to you and inflict deep burns so be careful! Homemade caramel corn is
much superior to anything you can buy in a package. Or at KarmelKorn,
for that matter. Once you know how to do it, you can play around with
other flavorings, like Cinnamon Oil (use sparingly!) or other
extracts.
Source: generic
Posted by "Mary Morrison" <MMORRISN@GSLAN.OFFSYS.UOKNOR.EDU> to the
Fatfree Digest [Volume 15 Issue 21] Feb. 21, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Serves: 1
Fatfree Caramel Corn Recipe brought to you by Recipes To-Go