Growing up in rural America, County Fairs and Carnivals were always something that we looked forward to.  Believe it or not, they are still as popular as ever.  In suburbs of major cities across the U.S., festivals that feature everything from food hawkers to Ferris wheels, are gearing up for the 2009 season.  In Washington State, we have many festivals, both large and small, including the Washington State Fair, Issaquah Salmon Days, Wenatchee Apple Blossom Festival, and Manson 4^th of July Celebration, plus many, many more.

One thing that they all have in common is great Fair food, including Caramel Corn.

As children growing up, we always looked forward to the carnivals and fairs, where we would be allowed to gorge ourselves on these delicacies.  Now even though we are grown with a child of our own, we still love to make homemade caramel popcorn occasionally.  If you are like us, you should try this fantastically easy caramel corn recipe.

Ingredients

2 cups brown sugar

1/2 cup light corn syrup

2 sticks butter

1/2 tsp baking soda

pinch cream of tartar

dash of salt

8 quarts of popcorn, popped according to directions

Preparation

Place the pre-popped popcorn in a large mixing bowl and set aside.

Place the brown sugar, light corn syrup and butter in a sauce pan. Cook over medium heat, stirring constantly, until mixture comes to boil. Continue to cook for five minutes stirring constantly. Remove the pan from the heat and stir in the baking soda, cream of tartar and salt. 

Pour the sauce over the popcorn. Mix until completely covered. Pour the popcorn mixture onto a large baking sheet and spread out evenly. Bake at 200 degrees for 1 hour.

Pour carmel corn onto wax paper and break up to separate. (This cools quickly.) Makes 20 servings.

County Fair Recipe Collection

Everybody love’s the fair, and everyone love’s fair food! Now you can make the same exact foods that you can only get at the fair…  With the County Fair Recipe Collection, from Peppercorn Press, you get 112 delicious and traditional fair recipes.

County Fair Recipe Collection from Peppercorn Press

Candy is always a big hit at Christmas, and even though many of us want to believe that we don’t really like candy, the truth of the matter it is we all do — especially if it is chocolate.

A couple of days ago we were in the kitchen and looking for something festive to make with our daughter for the upcomming holidays.  This great chocolate dessert recipe recipe was born.  Made from sweet milk chocolate and orange oil, it is set to perfection with tart dried cherries.  It is super easy to make and the kids will love helping you sprinkle the fruit and nuts, as well as licking the chocolate bowl!  The small amount of orange oil that is added to the chocolate keeps the chocolate soft and scrumptious.

This is a perfect and easy Christmas candy recipe to use for your unique holiday gifts, or just to serve as a Christmas dessert.

Milk Chocolate Orange Bark
with Dried Cherries and Apricots

Ingredients:

46 ounces milk chocolate chips (2 – 23 oz bags) 

3/4 cup roasted peanuts, salted (or nut of your choice)

1 cup dried cherries

1 cup dried apricots, diced

1/2 teaspoon orange oil

Preparation:

Cut a piece of parchment paper and position on a large cookie sheet. Measure roasted peanuts and break apart into halves (or chop roughly into large pieces); set aside. Measure and set aside dried cherries. Dice apricots into medium pieces; set aside.

Place 3/4 of the chocolate in a large microwavable bowl and put it in the microwave for 30 seconds on high power.  Use a rubber spatula to stir, then place back in the microwave for another 30 seconds and stir again.  Continue heating and stirring the chocolate every 30 seconds until it is melted.  Pour remaining chocolate into bowl and stir.  Add orange oil and stir until completely smooth.  You may need to place in the microwave one last time to ensure a smooth texture.

Pour the melted orange chocolate mixture onto the parchment paper and spread it with a spatula until it covers the entire cookie sheet (approximately 1/4 inch thick). Sprinkle the nuts, cherries and apricots over the top evenly. Using your hands or clean spatula, press the toppings into the chocolate so that they will hold when it sets.

Set aside until firm (overnight). Although firm, the orange oil will keep the milk chocolate bark silky soft.

Cut or break the bark into small pieces, and serve at room temperature.

Happy Holidays from Peppercorn Press!