Old-fashioned ice cream parlours use to be the “in thing” in metro Detroit. However overtime, many of these places faded out, but the memories remain. One of my parlours sold fresh popped popcorn coated with thick pink sugar, creating the ideal sweet and salty combination. Recently I was given a 1950’s cookbook, and one of the recipes in the book was old-fashioned pink popcorn. Immediately I had to give the recipe a try, and the result was pink perfection
1950\’s Pink Popcorn
2/3 cup popcorn kernels, popped (or two bags of popcorn)
2 cups granulated sugar
2/3 cup half and half
1 tablespoon light corn syrup
¼ teaspoon salt
1 ½ teaspoons vanilla
pink food gel (a little goes a long way)
Place popped popcorn in a large bowl also lay out waxed paper on the counter.
In a large saucepan combine sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until the sugar dissolves. Heat mixture to 230 degrees, stirring occasionally. Immediately remove from heat – add vanilla and food coloring. Drizzle mixture over popped popcorn and gently stir until popcorn is evenly coated. Pour mixture onto waxed paper and allow to dry for 15 minutes. Store in an airtight container.
Note: pink popcorn is best when eaten the day it is made