Popcorn Fudge

That's right. I went there. I told myself I was going to give up on the idea of putting popcorn in a dessert, after several failed attempts and so many other popcorn dessert recipes floating around the internet. But here's what happened; I was making regular old vanilla fudge for A's birthday and I got bored. He didn't want cake. He asked for lasagne, so I made that for him. But as per usual I couldn't resist making something sweet for afterwards. He doesn't like most desserts, but he really likes fudge. Not chocolate fudge, just regular vanilla fudge. So I figured I'd make it for him even though it didn't excite me much.

I started making the fudge, and just happened to be making a batch of fresh popcorn for myself at the same time. I looked at my fudge recipe, and then I looked at my popcorn. YES! It had to be done. I infused the cream with some popcorn and topped off the fudge with more popcorn. It was fantastic. Why had I never thought of this before?! A might have inhaled a ridiculously large portion of lasagne for his early birthday dinner, but when I waved this under his nose he couldn't resist a couple of pieces. After all, it was a deadly combination of two of his favourite snacks. We've been addicted to popcorn recently, (the proper stuff not that awful microwave crap), and the flavour sort of reminded me of the batches of caramel popcorn I sometimes make. Yum.

I've tried quite a few fudge recipes in the past, with varying results. The usual problem I have is that I have trouble getting the fudge to set at the right texture, it's usually a little too soft, a little too chewy. But this recipe was a little more complicated, so I crossed my fingers and gave it a go. Luckily the texture was perfect (ilu Martha). I also threw in some vanilla bean because I had a bit leftover, but feel free to skip it. It's deliciously rich, with the a lightness and crunch from the popcorn. I didn't salt the popcorn on top, but I imagine that would be great for those of you who like the sweet/salty combination in your desserts.

Popcorn Vanilla Bean Fudge
(adapted from this vanilla fudge recipe)
15g (1 tbsp) cold unsalted butter, plus more for pan
1 1/2 cups pouring cream
3 cups sugar
1/4 cup liquid glucose or light corn syrup
1/4 teaspoon salt
1 tsp pure vanilla extract or vanilla bean paste
1/2 cup popping corn kernels, popped

Grease an 20cm square baking pan; line with parchment paper, allowing a 3cm overhang. Grease parchment paper, and set aside. Put butter into a large bowl, and set over a wire rack; set aside. Gently heat cream in a large saucepan with 3/4 of the popped popcorn (set some aside to top off the fudge). Simmer for about 10 mins but do not allow the mixture to come to the boil. Strain mixture. Put popcorn cream, sugar, glucose, vanilla and salt into a medium heavy saucepan.

Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach a sugar thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees F(115 degrees C, soft-ball stage), 10 to 15 mins.

Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees F (43 degrees C), about 1 1/2 hours.

Remove thermometer. Transfer bowl to a work surface. Using a wooden spoon, begin to gently stir mixture.Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4 to 5 minutes.

Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Sprinkle an even layer of (lightly salted) popcorn over the top of the fudge. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into small square pieces (it's rich so the smaller, the better).

Happy Birthday A! Love you long time.