MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fiddle Faddle & Screaming Yellow Zonkers
Categories: Copycat, Snacks
Yield: 4 Quarts
MMMMM---------------FIDDLE FADDLE, (BUTTER TOFFEE)--------------------
3/4 c Granulated sugar
1/4 c Brown sugar
1/2 c Butter
1/2 c Corn syrup
1/2 c Water
1/2 ts Salt
1/2 ts Vanilla
1 1/3 Bags plain or natural
- flavored microwave popcorn
1/2 c Roasted almonds
MMMMM--------------------------ZONKERS-------------------------------
1 c Granulated sugar
4 tb Butter
1/2 c Corn syrup
1/2 c Water
1/2 ts Salt
1/2 ts Vanilla
1 1/3 Bags butter flavored
- microwave popcorn
I know the most popular candy corn out there is Cracker Jack, but my
favorite has always been Screaming Yellow Zonkers and Fiddle Fiddle
from Lincoln Snacks Company. Fiddle Faddle is butter toffee-coated
popcorn with almonds thrown in. Screaming Yellow Zonkers (you gotta
love the name) is similar, but without the almonds. The secret to the
yellow coloring of the Zonkers: buttered popcorn.
For either recipe, combine sugar, butter, corn syrup, water, and salt
in a large saucepan over medium heat. You're going to bring the candy
to 265 to 275 F, or what is known as the hard ball stage. For this
it's best to use a candy thermometer. If you don't have one, don't
worry. Drip the candy into a small glass of cold water. If the candy
forms a very hard, yet slightly pliable ball, bingo, you're there.
Watch your mixture closely so that it doesn't boil over.
While candy cooks, pop both bags of popcorn and spread about 2 qt or
1-1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large
or two small cookie sheets. Put the popcorn in your oven set on its
lowest temperature. This will keep the popcorn hot so that the candy
will coat better.
When your candy has reached the hard ball stage, add the vanilla.
Pull the popcorn from the oven and, working quickly, pour the candy
over the popcorn in thin streams. Mix the popcorn so that each kernel
is coated with candy, put the popcorn back into the oven for another
5 minutes, then stir once again. This will help to coat each kernel.
You can repeat this step once more if necessary to get all of the
popcorn coated. Pour popcorn onto a large sheet of wax paper to cool.
Spread the popcorn out, but be careful... it's hot.
When popcorn is cool, break it up and immediately put it into a
tightly sealed container, such as Tupperware. This will ensure that
it stays fresh. This stuff gets stale very quickly in moist climates
if left out.
Recipe FROM: <
gopher://sdf.org/0/users/myst32yt/recipes/
Fiddle#040Faddle#253#040#046#040Screaming#040Yellow#040Zonkers#253.txt
MMMMM
