- part A
- 40g popping corn
- 10g plain oil
- part B
- 200g golden caster sugar
- 100g butter
- part C
- 1 litre water
- part D
- 100g nh pectin
- 200g golden caster sugar
- part E
- tablespoon lemon juice
popcorn jelly, for petit fours
Ingredients
Method
part A
make popcorn in a hot pan with a lid.once cooked and the corn has stopped popping, remove lid. move straight onto part B
part B
add sugar and butter, and make a caramel. once all sugar is caramelised, add part C. bring to a boil. cool completely in the fridge.
pass, and add part D. bring to a boil, whisking constantly. remove from heat, and add part E. when slightly cooler, poor into a clingfilm lined deep tray. place in the fridge, cool overnight.
cut to desired sizes.
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