caramel popcorn

 

the best way to eat popcorn is coating it in caramel!

i make up the amounts  of ingredients everytime accoring to how much popcorn i have to cover.

for about a 5litre ice cream tub of popcorn i usually use:

70-100gr margarine/butter

1-1.5 cups normal sugar (castor sugar speeds up the time)

2 tablespoons syrup

maybe a few splashes of milk

stir until its combined and simmer until all sugar has meltd

then bring to the boil and boil until it reaches the stage where when a small amount is dropped into cold water, it produces a sort of hard, not sticky thing, which can be rolled into a ball. eat it and if it sticks horribly to your teeth, let it boil for longer.

take off heat and stir into popcorn

i know its tempting but wait until the caramel is cold otherwise you will burn your mouth!

enjoy

halloween 2010

poisoned apples! i used the toffee apple recipe from the south african a-z  cookbook. for the sticks you can use chopsticks, skewers, cut dowel sticks or even forks if youre desperate! you should use a sugar thermometer or know youre sugar stages if you want to make these. taking it off the stove too soon will result in tooth renching toffee, too long will result in fast hardening, splintering toffee. for more advice, ask me



I put balloons with and packaged the poisoned apples for the little children when they came  a' knocking




we went to the noordhoek fair in halloween, heres me in my witching hour dress, petting ben who i turned into a mini horse, cos its just cuter!



ha, happy halloween children!

these scary cupcakes we found at the fair!