Popcorn Paddle Pops
Popcorn Paddle Pops
2 quarts unsalted popped popcorn
1 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup butter
1 quart vanilla ice cream
Place popcorn in buttered bowl. Combine sugar, corn syrup, water, salt, cream of tartar and butter in heavy saucepan. Cook to hard crack stage (280 degrees) stirring frequently. Pour syrup in a fine stream over popcorn and stir until corn is evenly coated.
Spread out on greased baking sheet; separate kernels. Cool. Cover bottom of two refrigerator trays with half of the popcorn; top with layer of slightly softened ice cream. Top with remaining popcorn. Put in freezing compartment to harden. Cut in slices. Insert wood paddles.
Makes 8 to 10 servings.
2 quarts unsalted popped popcorn
1 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup butter
1 quart vanilla ice cream
Place popcorn in buttered bowl. Combine sugar, corn syrup, water, salt, cream of tartar and butter in heavy saucepan. Cook to hard crack stage (280 degrees) stirring frequently. Pour syrup in a fine stream over popcorn and stir until corn is evenly coated.
Spread out on greased baking sheet; separate kernels. Cool. Cover bottom of two refrigerator trays with half of the popcorn; top with layer of slightly softened ice cream. Top with remaining popcorn. Put in freezing compartment to harden. Cut in slices. Insert wood paddles.
Makes 8 to 10 servings.
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