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Your Autumn Party will be a Hit With this Hoosier Hill Farm Candy Corn Popcorn Ball Recipe!
With Autumn upon us, it's time to celebrate! Whether that be with a Halloween themed party or a Fall Festival, Hoosier Hill Farm has you covered with a treat to please everyone!
Hoosier Hill Farm Original Candy Corn Popcorn Balls
7 quarts popped Hoosier Hill Mushroom Popcorn
4 cups Hoosier Hill Farm Candy Corn
1 cup sugar
1 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Food coloring, optional
First, to get the most out of your Hoosier Hill Farm Mushroom Popcorn, we suggest the following popping methods.
Stovetop method: Use 3 Tablespoons coconut oil per every 4 oz. unpopped kernels. Place oil and 3 unpopped kernels in your popper over medium heat. Oil temperature of 450F degrees works great. When all three kernels pop, add the rest of your unpopped kernels quickly and proceed with popping. This method ensures that the moisture in the kernels turns to steam quickly instead of heating and escaping slowly.
If you use a hot air popcorn popper, do not add the popcorn until the popper has run fully for at least 1 minute. Only then add the popcorn. Do not even add the popcorn to the little holder cup that some hot air poppers use as it just dries out the popcorn, reducing it's "popability". PLEASE NOTE: Depending on the brand and age of your hot air popper, you may need to let it run and heat up for up to 5 minutes.
The next step is to make the Popcorn Balls!
Place popped Hoosier Hill Farm Mushroom Popcorn in a large baking pan; keep warm in a 200° oven. In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. When mixture is cool enough to handle, sprinkle in Hoosier Hill Farm Candy Corn, and quickly shape into 3-in. balls. Lightly grease hands or dip hands in cold water to prevent sticking. Yield: 20 servings
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