Pink Popcorn Cake Recipe
This Pink Popcorn Cake received such rave reviews from all. This Pink Popcorn Cake when served as a Dessert will bring happiness in your dining room. I am sure both of us will be in agreement that this Pink Popcorn Cake is very delectable.
Ingredients
2 cups sugar
3/4 cup water
3 tablespoons white vinegar
Red food coloring
4 1/2 quarts freshly popped corn
Directions
Combine the sugar, water, and vinegar in a heavy 2-quart saucepan.
Cook over low heat, stirring just until the sugar is dissolved.
Continue cooking to 230-234°, or until the syrup spins a 2-inch thread when dropped from a spoon.
Remove from heat and stir in a few drops of red food coloring to obtain a pink shade (10 drops is about right).
Pour the syrup in a thin stream over the popped corn, using a spoon to mix well and cover each kernel.
The syrup will distribute evenly if the popcorn is warm.
While the mixture is still warm, press it into a greased 9-inch angelfood cake pan.
Cool and invert after removing from the pan.
Cook over low heat, stirring just until the sugar is dissolved.
Continue cooking to 230-234°, or until the syrup spins a 2-inch thread when dropped from a spoon.
Remove from heat and stir in a few drops of red food coloring to obtain a pink shade (10 drops is about right).
Pour the syrup in a thin stream over the popped corn, using a spoon to mix well and cover each kernel.
The syrup will distribute evenly if the popcorn is warm.
While the mixture is still warm, press it into a greased 9-inch angelfood cake pan.
Cool and invert after removing from the pan.
