![]() ![]() ![]() Strain the milk/popcorn mixture, and discard the popcorn.You may have to add popcorn in batches as it melts in so that the pot doesn’t overflow with popcorn. Add the sugar and stir until dissolved. As soon as the milk mixture is visibly steaming or about 160☏ (70 ° C), turn off the heat. Heat the milk, heavy cream, and powdered milk in a medium pot.Prepare the popcorn according to the bag’s instructions.Store in the fridge to cool down until hardened. We just want to avoid tall peaks, where the chocolate will slide off and leave a very unchocolately piece of crisped rice. ![]() Once combined, pour the mixture onto the parchment paper and spread it out evenly and flat, but it doesn’t have to be perfect.
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