Dash SmartStore DSSP300 Instruction Manual And Recipe Manual page 25

2. Place the popcorn in a very large kitchen bowl or pot. (Do not use the
Bowl of the SmartStore
3. Line a large baking sheet with baking parchment and set aside. Coat a
heatproof spatula with cooking spray. If making crisp caramel corn, heat
the oven to 300°F.
4. In a medium saucepan, combine the sugar, butter, and corn syrup,
and over medium-high heat bring to a boil, stirring constantly with
a wooden spoon. Add the condensed milk and stir just to combine.
Reduce the heat to medium and boil without stirring until the mixture
registers 240-245°F. on a candy thermometer (see note for alternative
method), about 4 minutes. Off the heat, add the vanilla, and 1/
standing back as the mixture will splatter.
5. Working VERY CAREFULLY, pour the hot caramel over the popcorn. Stir,
digging the caramel up from the bottom for 2 minutes, until all the corn
is evenly coated. Take care while stirring not to let the hot mixture touch
your hand. Turn the coated popcorn onto the prepared baking sheet
and spread it in an even layer.
6. For chewy, slightly sticky caramel corn, cool popcorn for 2 to 4 hours.
For crisp caramel popcorn, bake the popcorn mixture for 20 minutes.
Stir, respread the popcorn, and return to the oven for 20 minutes. Set
the baking sheet on a wire rack and cool completely. The popcorn will
crisp as it cools.
7. Crisp Perfect Caramel Corn keeps for 2 days. The chewy kind is best the
day it is made.
8. Alternative method to measure temperature of the caramel: Fill a small
bowl with ice water. Drizzle a small amount of the caramel into the cold
water. When it forms a sticky ball, it has reached 240°F.
Stirring Popcorn Maker.)
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tsp salt,
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