Caramelcorn advice

[klr1960]

I have a delicious recipe for homemade caramelcorn. The problem is that it gets soggy if I make it on a rainy or humid day. It turns out best in the winter, but I'd like to make it successfully all year round. Any suggestions?

[cakerookie]

Well you could try adding about a 1/4 teaspoon of cream of tartar to your recipe. Things like caramels you could roll in granulated sugar to prevent some moisture from getting to them but then agian you can freeze caramels for up to 6 months. Don't really know without seeing your recipe. Frankly due to caramel corns long shelf life and its stability at room temperature freezing is not an option. Once you make the corn have ready some zip lock bags and once its cooled fill the bags with the carmel corn.

Rgds Rook

[rzn]

what is the recipe? I have a good one that I don't have problem w/ on rainy days, of course here in CO our average humidity is 10-15%; I'm not sure we really get 100% humidity during a rainstorm. It is a good candy-making spot!

[DMT]

Originally Posted by klr1960

I have a delicious recipe for homemade caramelcorn. The problem is that it gets soggy if I make it on a rainy or humid day. It turns out best in the winter, but I'd like to make it successfully all year round. Any suggestions?

"Don't burn the oleo, dear..."

(sorry, couldn't resist a quote from a fun movie - http://www.imdb.com/title/tt0106233/ )

[klr1960]

Thanks for the input. I will try the cream of tartar.

The recipe is
5-6 qts popped corn (about 1 c unpopped)
1 1/2 c brown sugar
1/2 c white sugar
2 sticks butter or margarine
1/2 c light corn syrup
dash of salt
1 tsp vanilla
1 tsp baking soda
Nuts - optional

Place popcorn and nuts in a large roasting pan. Set aside. In a very large saucepan, combine butter, corn syrup, sugars and salt. Boil slowly for 5 minutes. Remove from heat; add vanilla and baking soda. Stir to combine; mixture will foam. Pour over popped corn and bake at 225 degrees for 1 hour. Stir every 15 minutes. Pour out onto counter top and spread out to avoid large clumps.

I have played around with this recipe and this is my favorite. I use one stick of margarine and one of butter. Land o' Lakes seems to be too liquid. Cheap butter works better. Go figure. You can use all butter; but all margarine is bland. Also, you can experiment with the sugars and use all brown or 1 cup each white and brown.

Enjoy!