Salted caramel

[Jackamus]

I have a recipe for using slated caramel to coat popcorn. The problem is that it is too brittle. What can I add to make a little softer.
The recipe contains:
Water
Sugar
Butter
Salt.

 

[retired baker]

I have a recipe for using slated caramel to coat popcorn. The problem is that it is too brittle. What can I add to make a little softer.
The recipe contains:
Water
Sugar
Butter
Salt.

Making it softer will make it clump together when cold.
I think maybe its coating the popped corn too thick.
if the caramel is clumping too thick after adding the corn you can put the pan in the oven and heat it to soften the caramel again, then keep mixing it.

 

[Jackamus]

Thank you for your insight. I think you may be right in that the coating is too thick. Next time I'll add more popcorn to spread the caramel thinner.

 

[Norcalbaker59]

I have a recipe for using slated caramel to coat popcorn. The problem is that it is too brittle. What can I add to make a little softer.
The recipe contains:
Water
Sugar
Butter
Salt.

1. Caramel turns into hard candy when cooked to 300°F or higher. For a caramel coating, heat the mixture to at least 250°F, but keep it just below 300°F. The closer you get to 300°F, the crunchier the coating will be.

2. Adding a small amount of inverted sugar and baking soda helps create a smooth yet crunchy caramel coating. Inverted sugar prevents crystallization, resulting in a more even, glossy coating. Baking soda introduces carbon dioxide bubbles, which lighten the texture and make the caramel crisp rather than hard.

3. After coating the popcorn, bake it at a low temperature to set the caramel and ensure an even, crunchy finish.

 

[Jackamus]

Thanks for your advice.