Create the Perfect Topping

Create the Perfect Topping

There are many sweet popcorn recipes that require little or no cooking at all. However, there are also a large number of recipes that are a candied topping which means you need to pull out your thermometer and get ready to cook.

These are the toppings that require you to cook the topping to a certain degree and bring it to a soft, firm, or hard ball stage. I know they sound jumbled but each one requires a certain temperature that will make a huge difference in the end result.

Soft Ball Stage
Definition: A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234 degrees and 240 degrees F.

Firm Ball Stage
Definition: A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water forms a firm but pliable ball. On a candy thermometer, the firm-ball stage is between 244 degrees and 248 degrees F.

Hard Ball Stage
Definition: A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water forms a rigid ball. Though the ball is hard, it will still be somewhat pliable. On a candy thermometer, the hard-ball stage is between 250 degrees and 265 degrees F.

Stage

Temperature

Soft Ball

234-240 degrees F

Firm Ball

244-248 degrees F

Hard Ball

250-265 degrees F

When making candied toppings for your sweet popcorn there are a few guidelines you should follow.

Use a heavy pan. My mother always uses the pan of her pressure cooker when making caramel corn. A heavy pan will help your topping cook evenly.
Use the good stuff; if a recipe calls for butter do not substitute margarine. Don't substitute ingredients unless it is an absolute must, the toppings will turn out better with fine ingredients.
Place the liquids in the pan BEFORE you add the sugar, this way you won't have to worry about sugar crystals.
And finally, invest in a good thermometer. It is one of the most important tools in candy making. Mine is a Taylor and it is very accurate. When making these toppings you can do the cold water tests, but I figure that the thermometer knows more than I do so why not trust it?

TLC for Your Popcorn

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