On Caramel Corn II

Reader Amber asks:

I noticed from the caramel corn pictures that the baking soda really seems to react with the caramel. But looking at the recipe I can’t find the thing that the soda is reacting with. Doesn’t baking soda need some sort of acid to make bubbles?

That’s very true, Amber. Baking soda does need acid to react with. In the case of the caramel corn recipe below, that acid is found in the brown sugar (molasses, which is the thing that makes brown sugar brown, is acidic) and in the corn syrup. Great nerdy question! Just the way I like’em.

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