Creamy Caramel Microwave Popcorn Food

MICROWAVE CARAMEL POPCORN

Steps:

• Place the popped popcorn into a large brown paper bag. Set aside.
• In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
• Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

3-INGREDIENT MICROWAVE CARAMEL SAUCE

Steps:

• Place butter in mug and microwave on high 30 seconds. Add brown sugar, cream, and salt; stir to combine, and microwave on high 30 seconds. Carefully remove, stir, and microwave on high 15 seconds. Stir and serve.
• Do Ahead
• Caramel sauce can be made 1 week ahead. Store in an airtight container and chill. Gently reheat to use.

UNKNOWNCHEF86'S MICROWAVE SOFT VANILLA CARAMELS

Steps:

• Note: If possible, recruit an extra person or two to help cut and wrap the caramels. It can be done on your own with no real problem, but extra hands make the job easier. If you are doing the wrapping and cutting on your own, I would advise doing it in stages: cut all the wax paper squares, then cut the caramel into individual pieces, then wrap them according to directions. Rinse your hands occasionally with hot water, then towel-dry, to remove any residual stickiness.
• Butter an 8x8 inch pan. Line the pan with foil, folding any excess over the outside edges; set aside.
• Mix the butter, brown sugar and corn syrup in a microwave-safe glass bowl or measuring cup. I use my 4 cup Pyrex measuring cup or my 8 cup Pampered Chef measuring/mixing bowl, both of which have a handle.
• Microwave on high for two minutes.
• Stir mixture and return to microwave for two minutes longer.
• Add 2/3 cup sweetened condensed milk and stir well.
• Microwave three and a half more minutes.
• Remove from microwave and stir in 1/2 tsp vanilla.
• Pour into prepared pan, scraping any residual caramel from the sides of the bowl. Be careful not to touch the caramel, as getting a sugar burn would put a real damper on your day.
• Set aside and let cool to room temperature.
• While the caramels are cooling, cut the wax paper squares; set aside. Note that the number of servings is dependent on how large/small you cut the caramels.
• When the caramel is cooled, remove foil liner from the pan via the foil "wings" folded over the top of the pan.
• Cut into approximately 1 inch squares with a well-buttered knife or dough scraper, being careful not to cut through the foil.
• Butter your hands well, then place one caramel in the middle of a wax paper square. Roll it into a cylinder, then twist the ends.
• Store the wrapped candies in a cool, dry place.

MICROWAVE CARAMEL AND PEANUT POPCORN

Steps:

• Place the popped popcorn into a large brown paper bag. Set aside. In a 2-quart casserole dish, or other heatproof glass dish, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat at full power for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 minute and 30 seconds more. Remove from the microwave, and stir in the baking soda. Pour the syrup mixture over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the popcorn. Place bag into the microwave, and cook for 1 minute 10 seconds. Remove, shake, flip the bag over and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Serve immediately or store in an airtight container.

CARAMEL PEANUT POPCORN BASEBALLS

Steps:

• Place the popcorn in a food storage bag and crush with a small skillet. Pour the crushed popcorn mixture onto a cookie sheet and combine with nuts. Soften ice cream 15 seconds per pint in microwave oven. Use a large scoop to overpack a round ball of ice cream. Place ice cream onto cookie sheet and roll in coating. Cover odd-shapped ball in plastic wrap and use the wrap as a barrier to mold ball into a perfect circle the size of a baseball. Repeat to form 4 balls. You will use about 1 1/2 pints of ice cream total. Freeze until ready to serve. Garnish baseballs with caramel sauce, whipped cream and maraschino cherry.

CREAMY CARAMEL MICROWAVE POPCORN

Steps:

• Mix the butter, brown sugar and corn syrup in a microwaveable bowl.
• Microwave on high for two minutes.
• Stir mixture and microwave for two more minutes.
• Add 2/3 cup sweetened condensed milk.
• Microwave three more minutes.
• Stir in 1/2 tsp vanilla.
• Mix the popcorn and peanuts in a large container.
• Combine the microwave mixture with the popcorn mixture.
• Mix well.
• Store in an airtight container.