The Culinary Ventures of Gavin and Haleigh Burgon
We, Gavin and Haleigh, thoroughly enjoy cooking together! We work as a pretty good team experimenting and attempting new things. However, as time has gone on, we cannot seem to remember what we’ve made, which dishes we loved, and where on earth we found the recipes, thus, we have decided that it is imperative that we compile the things we enjoy in one place: here, on our blog. We will try to take a picture of everything we make and are happy to share these recipes with anyone who would like to try them. Bon appétit!

Saturday, November 27, 2010

Caramel Popcorn Balls and Caramel Fondue/Dip

Caramel Popcorn Balls

I got these two recipes from my mother-in-law, Janell Burgon.

¼ C Butter

1 C brown sugar

½ C light corn syrup

(Stir over medium heat until boils)

2/3 Cup sweetened condensed milk (Putting more doesn’t hurt)

(Stir in and stir constantly until soft ball stage)

Take off the heat and add ½ teaspoon vanilla

5 quarts of popcorn already popped sifted to get rid of the kernels, then mix together.

I also wanted to include another caramel recipe that is thinner and can be used for a fondue dip:

Caramel Fondue/Dip

½ C butter

½ C light corn syrup

1 C brown sugar

1 Can sweetened condensed milk

Bring to boil in saucepan and keep in a warmer, chaffing dish, or bowl.

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