Candy Making 101

Halloween is the ultimate candy holiday. I remember as a kid trick or treating for hours all so I could fill my plastic pumpkin to the top with CANDY! I also have many fond memories of making candy with my Mom. Popcorn balls were a staple around the holidays and learning how to make them was also a lesson in working FAST! Here is my Mom’s recipe for easy popcorn balls. There are only a few tricks to ensure total success:

• Use a candy thermometer!
• Butter your hands to form the popcorn balls
• Use European unsalted butter- Braum’s butter is European style! That means that this butter has a higher fat content. This type of butter is what is needed when making candy.

Popcorn Balls

1 cup granulated sugar
1/3 cup Griffins light corn syrup
1/4 cup Braum’s unsalted butter
1/3 cup water
1/2 teaspoon salt
1 teaspoon vanilla paste
1 large bag Skinny Pop
Gummy Worms

Bring sugar, corn syrup, water to a boil in a 2 quart saucepan. Cook till mixture reaches 260 degrees on a candy thermometer. Remove from heat and then add in the butter and vanilla paste. Pour the warm mixture over the popcorn and stir with a spatula to coat the popcorn. Now, using buttered hands, quickly form the popcorn into balls. Wrap each popcorn ball in plastic wrap!

When I was in college I worked in Estes Park, Co. in a candy factory. We made giant cauldrons of caramels, toffee, fudge and brittles. At the time I was so over candy that I never thought I would use this knowledge later in life. Well, that very hot and sticky summer taught me many many lessons in candy making. The most important is temperature and using a thermometer. Without very close control of both your candy can go from caramels to toffee in a matter of 20 degrees. So always stay close and monitor. Be very very careful. I have permanent scars from spills when I worked. So, this is really not something to make with the kids….Literally hot toffee is like magma! Here is my no fail toffee recipe. Experiment with toppings to jazz this recipe up for any holiday or occasion!

 

Holiday Toffee

60 saltine crackers
1 1/2 cups sugar
3 sticks Braum’s unsalted butter, (European style)
2 tablespoon light corn syrup
1 cup dark chocolate chips
Holiday sprinkles, candies or chopped nuts

Line a 12-by-17-inch rimmed baking sheet with a silicone mat or non stick sprayed parchment paper. Set the crackers on a baking sheet in a single layer, fixing any holes with cracker pieces. In a medium saucepan, combine the sugar, butter and corn syrup. Cook over medium low heat till sugar is melted. Use a lightly damp pastry brush to wipe down the sugar crystals on the side of the pan. Cook the syrup with NO STIRRING until it browns on the edges. Using a candy thermometer, stir till the caramel forms and it reaches 300 degrees. Pour the caramel over the crackers and spread to cover all the way to the edges. Allow this to cool slightly (about 5 minutes) and then sprinkle the chocolate chips over the top. The hot toffee will melt the chips. Spread the chocolate over the top of the toffee and sprinkle with toasted almonds. Place the toffee in the freezer for 15-20 minutes to set up. Then invert the toffee out of the pan and break into pieces. Store in an airtight container.