Tag Archives: candy

Caramel Corn

Caramel Corn, the year around snack

Julia Ann’s Caramel Corn

Caramel Corn

An all-time family treat at any time. A big bowl to gather around and share the sweet crispy carameled corn with friends, family and co-workers.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 4 -5 quarts
Calories: 828kcal
Author: Julia Ann

Ingredients

  • 5-6 quarts of unsalted popped corn put into a lightly greased large pan.
  • 1 cup butter
  • 2 cups light brown sugar
  • 1/2 cup white corn syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Instructions

  • Preheat oven to 200 F.
  • Combine all ingredients except baking soda into a heavy 4 quart sauce pan.
  • Stir lightly to blend.
  • Bring to a boil and boil for 5 minutes.
  • Stir.
  • Remove pan from the heat.
  • Add 1/2 teaspoon baking soda.
  • It will bubble up and turn a lighter color, stir to blend.
  • Pour over the popped corn, stir to coat the popcorn.
  • Put into the oven, remove every 15 minutes to stir the mixture to coat with the syrup.
  • Remove from the oven, let cook, store in air tight container

Nutrition

Calories: 828kcal | Carbohydrates: 108g | Protein: 1g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 573mg | Potassium: 160mg | Sugar: 107g | Vitamin A: 1418IU | Calcium: 105mg | Iron: 1mg

I used an old cast iron kettle from a pressure cooker. It was great until the handle would not hold steady. I had to go to modern steel kettle, To me, not the same. However I know several friend that use the microwave to fix this Caramel Corn. Too set in my ways to change. However you do it: enjoy with friends and family. That the real reason for Caramel Corn.

One of my favorite Holiday fixings: Caramel Corn for the family, friends and co-workers. If you don’t have a specialty consider Caramel Corn with the buttery, brown sugar covering.

Enjoy the sweet crunchy treat of Julia Ann’s Caramel Corn

To make your Caramel Corn extra special, add so goodies to it: such as peanuts, and almonds while mixing the hot caramel sauce. After it cools and is broken up into pieces, add dried cranberries, or other fruit of your tastes. Best to make 2 recipes of the Caramel Corn as it does not last long.

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.

©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Valelntine's Trea

Skillet Chocolate Fudge

 

Valelntine's  Trea

Valentine’ THE HOLIDAY FAVORITE

 

Valentine’s Day and Christmas

 

Skillet Chocolate Fudge

Skillet Chocolate Fudge

 

Valentine and Christmas Candy or any candy is now my favorite, however this was one recipe which  begs to be tried.  Skillet Chocolate Fudge is an old recipe found in a box of recipes stored and forgotten.  It is easy and quick; it does not use a candy thermometer to know when it is ready.  Using the electric skillet at 280 F  does it for you.  

Here Is Skillet Fudge!

Please note due to technical problems, use only 1 line of ingredients when you see duplication of same ingredient.  

 
Prep time
Cook time
Total time
 
A quick and easy chocolate fudge recipe made in a skillet.
Author:
Recipe type: Candy
Cuisine: American
Serves: 2 pounds
Ingredients
  • 2 cups sugar
  • 2 cups sugar
  • 3 tablespoons butter
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 cup evaporated milk
  • 1 cup evaporated milk
  • ½ cup miniature marshmallows
  • ½ cup miniature marshmallows
  • 1½ cups semi-sweet chocolate bits
  • 1½ cups semi-sweet chocolate bits
  • ⅔ cup chopped pecans
  • ⅔ cup chopped pecans
  • 1 teaspoon vanilla extract
Instructions
  1. Prepare a 9 x 9 inch pan lined with aluminum foil and/or well buttered.
  2. Combine the first 4 ingredients into an electric skillet.
  3. Set the temperature at 280 F.
  4. Stirring to blend, bring the ingredients to a boil.
  5. Boil for 5 minutes while stirring constantly.
  6. Turn the skillet off.
  7. Add the marshmallows, chocolate chips and vanilla.
  8. Stir until the marshmallows and chocolate chips are melted and blended smoothly.
  9. Pour the candy into the prepared pan.
  10. Cool.
  11. If poured into pan lined with aluminum foil,, lift out and cut into squares.
Notes
Milk chocolate, dark chocolate or white chocolate chips can be used in place of the semi-sweet chocolate chips. ......................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

There are so many  fudge recipes available on the internet, cookbooks, newspapers and magazines.  I am certainly this has been viewed and used many times.  My original recipe was published in a small booklet put up by the Indiana Public Service in  1977.  What is so special about this,  I made it and it fudged!  I hope you try it and enjoy.

Skillet Chocolate Fudge

Skillet Chocolate Fudge

 Happy Holidays to you from cookbookinabox!

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.