|Cooling Caramel Corn|
- 1 - 12 ounce bag Ghirardelli semi-sweet chocolate chips or a bar of dark chocolate
- 6 tablespoons vegan butter
- 3.5 cups powdered sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup soymilk
First, lightly grease an 8-inch square baking pan with vegan butter. Set aside.
Place all of the ingredients in a double boiler. Stir occasionally until the mixture melts together and becomes smooth. Pour the mixture into the baking pan, cover, and chill for at least 3 hours before cutting into squares.
- 14 cups popped popcorn
- 1 cup dry roasted peanuts (optional)
- 1 cup packed dark brown sugar
- 1/4 cup light corn syrup
- 1/2 cup vegan butter
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
First, lightly grease a shallow baking pan, such as a roasting pan, a jellyroll pan, or a high-sided cookie sheet. Place the popped popcorn in the pan, spread the peanuts evenly over top, and set aside.
Preheat the oven to 250 degrees Fahrenheit. Combine the brown sugar, corn syrup, butter, and salt in a saucepan and bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for five minutes, stirring constantly. Remove from the heat and stir in the baking soda and vanilla. The mixture should turn light and foamy. Immediately pour the caramel sauce over the popcorn and stir to coat. (Don't worry about coating every inch of the popcorn at this time.)
Bake the caramel corn for 1 hour, stirring the mixture every 15 minutes. Then, cover the counter with wax paper and dump the popcorn onto it, separating chunks of caramel corn. Allow the corn to cool completely and store in an airtight container.
Both of these recipes are great. I tagged them as both "quick and easy" and "advanced preparation required" because they're quick to prepare but both involve some extended down-time.
Fudge variations: Add one or two tablespoons of peanut butter to make it peanut butter fudge! Or, add 1 cup chopped nuts to make nutty chocolate fudge.