FUDGY POPCORN
Make and share this Fudgy Popcorn recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 15m
Yield 10 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Place popcorn in a large mixing bowl.
- Set aside.
- Melt butter in a pan.
- Add remaining ingredients and mix well.
- Pour Butter mixture over popcorn.
- Toss gently to coat.
- Spread coated popcorn evenly on a jelly roll pan.
- Bake 10 minutes, stirring twice.
- WATCH CLOSELY TO PREVENT BURNING.
- Store in airtight container up to one week.
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
TRIPLE-CARAMEL POPCORN FUDGE
Dulce de leche, salted caramel and caramel popcorn make this fudge indulgent and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 64
Number Of Ingredients 8
Steps:
- Line bottom and sides of 8-inch square pan with foil, leaving edges of foil hanging over 2 sides of pan for easy removal later; spray foil with cooking spray.
- In 2-quart saucepan, heat dulce de leche and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth (mixture will be very thick); remove from heat. Quickly stir in vanilla. Stir in 2 cups caramel popcorn. Spread in pan.
- In medium microwavable bowl, microwave caramels and cream uncovered on High 2 minutes, stirring every 30 seconds, until melted and smooth. Very slowly pour caramel mixture over fudge layer, and gently spread to cover. Sprinkle with salt and 1 1/2 cups caramel popcorn; press gently so it sticks. Refrigerate until firm, about 2 hours. Cut into 1-inch squares (8 rows by 8 rows). Store covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 10 g, TransFat 0 g
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