Tootsie Roll Caramel Corn Recipes

TOOTSIE ROLL CARAMEL CORN

Steps:

• Pop all three bags of pop corn and pour into a large bowl. Sift out seed as you pour and discard them as no one wants to break a tooth! In a medium non-stick pot add corn syrup, brown sugar, butter, salt and tootsie rolls. Heat over medium-high heat, stirring constantly until mixture begins to bubble. Turn heat down so that it simmers but does not splatter you with hot syrup from boiling. Continue to stir and cook until the tootsie rolls have melted. This should not take more than a minute once the mixture is simmering (at most). Remove the mixture from the heat. Add the vanilla, stir, then pour over the popcorn. Stir to coat the popcorn. Allow the caramel to cool to warm and eat. If you prefer a crunchy caramel corn, then on an edged cookie sheet {jelly roll sheet} place a layer of non-stick foil down. Place 1/3 of caramel corn onto foil and spread out. Bake at 200*F for 10 minutes. Remove it from oven and stir. Return to oven and do this 2 more times for a total of 3 baking cycles. After it's done baking, stir one final time and continue to coat and stir your caramel corn ever 3 - 5 minutes as it cools to ensure that your entire pan does not settle into one giant crunchy clump of caramel corn. Continue this method two more times until all the caramel corn has been baked.

HOMEMADE TOOTSIE ROLLS

Steps:

• Sift together the cocoa powder, confectioner's sugar, dry milk and salt.
• Whisk together corn syrup, melted butter and vanilla.
• Stir the wet into the dry.
• At first it will look like there isn't enough liquid. Keep going.
• Then, using your hands knead the mixture together for a few minutes.
• Using a sharp knife, cut the dough into managable pieces and roll it into a long, thin rope; cut the rope into 1-inch "tootsie rolls."
• Transfer the cut tootsie rolls to a baking sheet or cooling rack.
• Repeat until done.
• Place them in the fridge for 1 hour and until firm.
• Wrap the "tootsie rolls" in parchment or wax paper that are about 3 1/2 x 2 1/2 inch rectangles.
• Yeild depends on how thin your ropes are. Time does not include chill time.

TOOTSIE ROLLS

Steps:

• Mix all ingredients together.
• Knead like you would for bread.
• Roll into rope shapes and cut into desired lengths.
• Wrap with plastic wrap to keep.

CARAMEL CORN

Steps:

• Pop popcorn according to package directions.
• Have two bowls ready.
• Pour popcorn in one bowl.
• Gently Shake the bowl to get the seeds to the bottom of the bowl.
• Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
• Toss seeds. Repeat with the second and third bag.
• Prepare 2 baking sheets with a baking mat or parchment paper.
• Preheat oven to 250*F
• In a pot, add butter and cook over medium heat until melted.
• Add brown sugar, corn syrup and salt.
• Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
• After 4 minutes, turn off the heat and remove the pan from heat.
• Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
• Add baking soda and stir. Mixture will become fluffy and increase in volume.
• Pour caramel mixture over your prepared popcorn.
• Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
• Spread caramel corn on baking sheets, dividing mixture between the two sheets.
• Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
• Bake for 15 minutes.
• Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
• Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
• Remove from the oven, stir and let cool.
• I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
• Serve once cool.