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Strawberry Popcorn Pops
Makes 12
60g
popping corn
1/2
cup caster sugar
60g
butter
2 tablespoons honey
2 tablespoons thickened cream
1/2
teaspoon strawberry essence
4 – 5 drops pink food colouring
1 Place corn in the popping chamber of popcorn maker
and
prepare according to directions in the use and
ca
re manual. Place popped corn into a large bowl,
sepa
rate and discard any unpopped corn kernels.
2 Place sugar, butter, honey and cream in a medium,
he
avy-based saucepan. Cook, over medium heat,
stir
ring continuously until sugar has completely
dissol
ved. Do not allow to boil.
3 Bring the mixture to a gentle boil, and continue to
cook
, without stirring, for 3 – 4 minutes or until the
mixtu
re is a very light golden colour.
4 Remove from heat and add strawberry essence and
food colour, swirl pan to combine, but do not stir.
5 Pour coloured caramel mixture over popcorn, working
qui
ckly with a wooden spoon, stir until the popcorn is
evenly coated in the caramel.Allow to cool slightly for
2 – 3 minutes.
6 When mixture has cooled enough to handle, roll
popcorn
mixture into small balls, using lightly oiled
hands
. Mould mixture around lollypop sticks.Work
qui
ckly as mixture will not clump together once
cooled.
7 Place popcorn pops on a foil-lined tray and allow to
cool
completely.
8 Best eaten on the day of cooking, but may be stored
in
an air-tight container for 2 – 3 days.
9 Tie coloured ribbon around lollypop sticks to decorate,
if
desired.
Popcorn and Marshmallow Caramel Cups
Makes 12
60g popping corn
150g
butter, chopped
300g
soft jersey caramels, chopped
1/2
cup mini baking marshmallows
1 Place 12 large foil-lined patty pan cases into a muffin
pan.
2 Place popping corn into chamber of popcorn maker
and
prepare according to the directions in the use and
ca
re manual.Transfer to a large bowl, separate and
disca
rd any unpopped corn kernels.
3 Place butter and caramels into a medium, heavy-
based
saucepan, and cook, stirring continuously over
low heat for 10 – 12 minutes, or until caramels are
melted
and mixture is smooth. Mixture will separate
at
first, but will become smooth when caramels are
complete
ly melted.
4 Pour melted caramel over popcorn, add marshmallows
and
stir gently until mixture is combined.
5 Spoon mixture evenly into foil-lined cases and allow
to
cool completely.
6 Serve immediately or store in an air-tight container.
Popcorn Jewellery
Children will love making their own, edible jewellery
following these simple steps.
1 Provide a selection of suitable lollies that can be
th
readed onto a string. Any small, round lolly with a
hole
in the center will work.Assorted coloured
li
fesavers are ideal.
2 Place freshly popped corn in a bowl.
3 Provide each child with a thick, blunt tapestry needle,
th
readed with a length of coloured string, or gold
elasti
c. Elastic is harder to thread but works well, as
the
child can stretch over hand / neck to wear.Tie a
knot
in one end.
4 Pierce a piece of popcorn with the needle and pull
th
rough onto string, follow with a lolly and repeat
until
jewellery is long enough to form a bracelet or
ne
cklace.
5 Carefully tie the ends together to seal.
3 4
Notes