BAKED CARAMEL CORN
From: Momma_perfect
6 quarts popped corn (2 cups un-popped)
1 cup butter or margarine
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
peanuts (optional)
Heat oven to 250 degrees F.
Put popped corn in large lightly greased/buttered bown (roast pan).
Melt butter or margarine in medium saucepan.
Stir in sugar, syrup and salt.
Bring to a boil stirring constantly.
Boil without stirring 5 minutes, reducing heat so it will not burn or stick.
Remove from heat.
Stir in soda and vanilla.
Pour over popped corn gradually.
Mix well
Place in oven and bake 1 hour, stirring ever 10-15 minutes,, in uncovered roast pan.
Store in air tight containers (Tupperware, etc).
This will keep for quite a while.
Note: If peanuts are added, these should be stirred into popped corn in
roast pan prior to pouring syrup over it.
Alton brown marshmallows
From: Sweet_Nancy
Ingredients
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3 packages unflavored gelatin
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1 cup ice cold water, divided
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12 ounces granulated sugar, approximately 1 1/2 cups
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1 cup light corn syrup
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1/4 teaspoon kosher salt
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1 teaspoon vanilla extract
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1/4 cup confectioners' sugar
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1/4 cup cornstarch
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Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.