The perfect treat for snacking while you watch our National Pastime…or anything else…or nothing at all.
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INGREDIENTS
For the Cracker Jacks:
11 cups popped popcorn, which is exactly how much popcorn comes out of this microwaveable bag.
150g (1 cup) of peanuts
300g (1 ¼ cups) of dark brown sugar
142g (10 tablespoons) of unsalted butter, cut into pieces
82g (¼ cup) of dark corn syrup
1 teaspoon salt. If you’re using salted peanuts, you can leave this out.
For the fudge:
2 2/3 cups (478g) of milk chocolate
14 ounces (396g) of sweetened condensed milk
SUPPLIES
A large bowl,
A baking pan
Some parchment paper
A saucepan,
A spoon or spatula
A thermometer
8-inch square pan
A microwave-safe mixing bowl
DIRECTIONS
Make the popcorn, using a microwave, a stove, an air popper, or whatever your favorite method is.
Set your oven to 250 degrees F.
Add the popcorn and peanuts to the bowl. Don’t just pour the popcorn in. That will add unpopped kernels to the mix, and we don’t want that. Let the popcorn cool, then transfer it a handful at a time, making sure you don’t pick up any unpopped kernels.
Place a saucepan over medium heat, and add the brown sugar, butter, corn syrup, and salt.
Once the mixture comes to a boil, put a lid on the pan and leave it for a minute or two to wash down the sides of the pan. This reduces the chance of crystallization.
Remove the lid and add your thermometer.
Cook, stirring gently but frequently, until the mixture reaches 250 degrees F.
Pour the caramel sauce over the popcorn and peanuts.
Stir it thoroughly so everything is coated nicely.
Spread the popcorn and peanuts evenly in the baking pan.
Put the pan in the oven to bake.
Every 10 minutes, remove the mixture from the oven, pour it back into the bowl, mix it, then return it to the pan and the oven.
I repeated this 3 more times, for a total of 40 minutes in the oven. Your cook time may be different, depending on your oven.
Remove the popcorn and peanuts from the pan and let it cool completely.
Line the 8×8 pan, the add a layer of Cracker Jack and set it aside.
Pour the milk chocolate chips and sweetened condensed milk into a microwave-safe mixing bowl.
Microwave it for about a minute, then give it a good stir.
If the chocolate hasn’t fully melted, give it another 15 seconds in the microwave and stir it again. Repeat this until everything is melted and mixed.
Pour the fudge over the Cracker Jack and spread it evenly.
Place it in the refrigerator for 3 hours or until set.
Remove the fudge from the pan and cut it into whatever size pieces you’d like.
