The thing about this style of kettle corn machine is that there is no way to directly reference the temperature control. People talk in generalities, such as PSI (of their propane), etc. So comparing one's person's results with another person's results is frankly meaningless, without knowing what temperature the oil is being heated to. We know (pretty much) what temperature the oil is when the kernels start popping, but we don't know how fast that oil temperature is rising and what temperature it is when we finish. (If we know our oil's smoke temp, then we can also visually see when that temp is reached. On the other hand, I have a theater-style 16 oz. Gold Medal model (electric) that has a temperature control board inside that has a set of jumpers where you can set the target temperature. Mine has the jumper set at 460F, but I could move the jumper to be anywhere from 400F to 500F (in 20F increments). In fact, I plan on wiring in a 6 position rotary switch - that will let me select ANY of those setpoint temperatures for each pop. With this, one can do some real experiments with things like Glaze Pop or Compound S (which Gold Medal recommends being used at 475F on the package).
I think using the various Glaze Pop flavors is much easier to make than normal kettle corn (I only make about 20 oz unpopped corn per batch, so that may make a difference). It coats easier and I feel like it is less likely to burn. I’ve made the cherry, grape, and raspberry, but none were ever very popular… until I started mixing them together (post-popped). It makes a pretty rainbow bag and people seem to love it.
Low low heat is the difference maker with Glazepop Caramel. We turn down our gas 5 psi from where we pop Kettle Corn. Another little trick we do is add more oil than normal, and then add some sugar to the mix as well. We never burn it, and it is a bit sweeter. We do the same thing with their Chocolate mix as well.
I use the Gold Medal Glaze Pop flavours including the caramel. I have the 80qt kettle and pop at about 12 psi on propane. Very high heat. Burning popcorn means you’re either not stirring fast enough or not dumping soon enough. I have great success with this product. My last event was a 3 day rodeo/Carnival and I averaged 240 dollars an hour. That’s with the 80qt. Also you’re comparing two different coatings. Cracker Jack or the Chicago mix style caramel corn in stores is a cooked melted liquid they pour over the popped corn and then mix it for a while. After it’s mixed they often bake it in an oven to make it crispy again. That’s the Cretors way. Not exactly kettle corn. Here’s a little secret I learned last weekend. Dill pickle mixed with ranch was a big success. We named it the pickled cowboy at the rodeo and sold out.
@@DanielSchmidt94521 if we’re comparing apples to apples yes. But this is kettle corn vs liquid caramel. They each have their pros and cons. In our area the kettle cooked caramel does very well. It’s one of my best sellers.
I totally agree this stuff is kinda junk. Extremely hard to pop with very hard to not burn. I've found that very low heat, extra oil and DOUBLE the recommended amount gets a solid glaze that is cracker jack-ish. Also, i see your in Maryland. Throw some old bay on it as soon as you dump it in the tray. ABSOLUTE FIRE and Maryland customers go freakin nuts for it. Only problem is having old bay in the tray. So basically has to be the last flavor of the day.
We use the glazepop as well. Daniel think about it like this. Cracker jacks and brands in the stores are caramel coated. Fiddle Faddle and Crunch & Munch are sugar coated. Our products are very much different than these, but their not inferior. Kettle Corn & Caramel Corn are a little sweet and a little salty whether the sweetness is from sugar or caramel. Our ingredients are cooked in the corn while it is popping. I did a taste test last week with a store bought brand and I wasn't impressed, but my teeth were full of sugar. The actual popcorn inside the caramel coating wasn't very good at all. Good luck.
I plan on buying a caramelizer like the one made by Gold Medal, and I plan on making my own caramel corn recipe from actual brown sugar and butter, and making nuts.
@@DanielSchmidt94521 I don't think you're giving it a fair assessment. Glaze pop cooks like regular sugar does. The first corn to pop gets most of the sugar coating and as you get to the end, there's less sugar on each kernel. You just don't notice it that much with regular kettle corn. Store bought caramel corn is done with a caramelizer machine that coats the popcorn after it's been popped. It's done in another pot, similar process for candy coating machines. That way is much more consistent coating. I don't think you'll ever get glazepop to give you that consistency of caramel corn. I only exclusively mix it with apple using the flavors used in making cotton candy. One batch caramel, one batch apple. Mix 'em up and the folks go wild. I only do it during Holiday season. One other one is using a 5.5 oz box of Cinnamon Red Hots candy (little red round balls). Mix those in early with the sugar to get it melted, and that makes a great flavor for the Holidays too. It balls up and sticks, so you need to keep knocking it off the sides (and probably your paddle (is have stainless steel hoop for stirring on a motor). But don't worry, it does distribute onto the corn nice and evently. But again, most of it coats the early corn popped. Less pink toward the end. I also add a little red food color.
Andrew is correct, do not try to pop large batches of Caramel Glaze pop. I have the best luck with 3 cups un popped kernels and I use the aluminum pouches for easy no mess measurring. One of my best sellers at events!
Pop regular popcorn, even air popped. I've seen the glaze heated up separately and added to popcorn as it tumbles in those side turning mixing bowl machines.
I use caramel glaze pop 5 days a week over 8 years now and it should not have ANY burned taste to it. If it does you're burning it. There should be no black or even a hint of black in your pops. Making caramel glaze in a kettle isn't easy as your timing when turning off the machine and when dumping has to be perfect within .5-1 second every time. If it's not perfect it either comes out under cooked (if you turn the machine off too early and dump too early) or overcooked (when you turn the machine off too late and dump too late). When cooking it perfect you wouldn't even think of getting a caramelizer. No point as caramel glaze is a crazy good seller. Unfortunately the risk of burning the caramel glaze is much higher when the bottom of your kettle is not shiny clean. If the bottom of your kettle is black its so much easier to burn the caramel. This sucks as cleaning the 160qt bottom is a pain in the a**! When I mean clean I mean shiny clean and scrubing/scraping the bottom so it comes out clean which is a whole other job on its own lol
Thanks for the advice. I notice turning down the heat really helps. This next couple of weeks I'm going to power wash my kettle. If you don't mind me asking. What's the safest and cleanest way to get the black stuff off the bowl? I was thinking a power washer.
@@DanielSchmidt94521 if you have black carbon build up on the sides of the kettle, the best and quickest thing to use to clean it out is a small grinder with an abrasive wheel. Use a 4" small grinder you can hold with one hand. Put on goggles and fit a 12" diameter cardboard circle with a hole for your hand to go through. Have the cardboard on your wrist as you swirle the grinder along, taking off the carbon. There will be sparks. You definitely need eye goggles for protection. Do this outside of course. It makes a Holy black mess, but with the cardboard, it keeps most of it inside the kettle. After about 2 minutes of work, you're done and it's shiny spotless, looking brand new. Don't mess with cleaners. The stainless kettle can take it. I clean mine out regularly that way. If you want I'll post a photo of it.
@@fishon8406 I’ve made vast improvements over the months. I cleaned my kettle with a razor. And. I got a face mask. And I worked on when to add the sugars it made a big difference. It still pales in comparison to the caramel corn in a Caramelizer.
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The thing about this style of kettle corn machine is that there is no way to directly reference the temperature control. People talk in generalities, such as PSI (of their propane), etc. So comparing one's person's results with another person's results is frankly meaningless, without knowing what temperature the oil is being heated to. We know (pretty much) what temperature the oil is when the kernels start popping, but we don't know how fast that oil temperature is rising and what temperature it is when we finish. (If we know our oil's smoke temp, then we can also visually see when that temp is reached. On the other hand, I have a theater-style 16 oz. Gold Medal model (electric) that has a temperature control board inside that has a set of jumpers where you can set the target temperature. Mine has the jumper set at 460F, but I could move the jumper to be anywhere from 400F to 500F (in 20F increments). In fact, I plan on wiring in a 6 position rotary switch - that will let me select ANY of those setpoint temperatures for each pop. With this, one can do some real experiments with things like Glaze Pop or Compound S (which Gold Medal recommends being used at 475F on the package).
Turning the heat down and adding butter really helps.
I think using the various Glaze Pop flavors is much easier to make than normal kettle corn (I only make about 20 oz unpopped corn per batch, so that may make a difference). It coats easier and I feel like it is less likely to burn.
I’ve made the cherry, grape, and raspberry, but none were ever very popular… until I started mixing them together (post-popped). It makes a pretty rainbow bag and people seem to love it.
I actually want to mix them in the caramelizer and see if they come out better.
I used equal amounts glaze pop and kernels. It ends up coated better but it's still not fully coated.
Low low heat is the difference maker with Glazepop Caramel.
We turn down our gas 5 psi from where we pop Kettle Corn.
Another little trick we do is add more oil than normal, and then add some sugar to the mix as well.
We never burn it, and it is a bit sweeter.
We do the same thing with their Chocolate mix as well.
I use the Gold Medal Glaze Pop flavours including the caramel. I have the 80qt kettle and pop at about 12 psi on propane. Very high heat. Burning popcorn means you’re either not stirring fast enough or not dumping soon enough. I have great success with this product. My last event was a 3 day rodeo/Carnival and I averaged 240 dollars an hour. That’s with the 80qt.
Also you’re comparing two different coatings. Cracker Jack or the Chicago mix style caramel corn in stores is a cooked melted liquid they pour over the popped corn and then mix it for a while. After it’s mixed they often bake it in an oven to make it crispy again. That’s the Cretors way. Not exactly kettle corn.
Here’s a little secret I learned last weekend. Dill pickle mixed with ranch was a big success. We named it the pickled cowboy at the rodeo and sold out.
It’s still inferior tasting to the gourmet. I still sell well on this.
@@DanielSchmidt94521 if we’re comparing apples to apples yes. But this is kettle corn vs liquid caramel. They each have their pros and cons. In our area the kettle cooked caramel does very well. It’s one of my best sellers.
@@Localtruthspeaker and you’re not wrong. Nice to meet you. I sell pretty well with both.
@@Localtruthspeaker customers like how it’s not as sweet.
@@DanielSchmidt94521 like wise to meeting you. I’ve watched a lot of your videos.
Good to know thanks for sharing
I totally agree this stuff is kinda junk. Extremely hard to pop with very hard to not burn. I've found that very low heat, extra oil and DOUBLE the recommended amount gets a solid glaze that is cracker jack-ish. Also, i see your in Maryland. Throw some old bay on it as soon as you dump it in the tray. ABSOLUTE FIRE and Maryland customers go freakin nuts for it. Only problem is having old bay in the tray. So basically has to be the last flavor of the day.
Adding extra oil and constantly watching and stirring also help.
What's combo deal?
One for $8, 2 for $15, 3 for $20!
We use the glazepop as well. Daniel think about it like this. Cracker jacks and brands in the stores are caramel coated. Fiddle Faddle and Crunch & Munch are sugar coated. Our products are very much different than these, but their not inferior. Kettle Corn & Caramel Corn are a little sweet and a little salty whether the sweetness is from sugar or caramel. Our ingredients are cooked in the corn while it is popping. I did a taste test last week with a store bought brand and I wasn't impressed, but my teeth were full of sugar. The actual popcorn inside the caramel coating wasn't very good at all. Good luck.
Very true. Store brands can use cheap sugar too.
And I guess I think it's inferior to the caramelizer cause that's what I'm used to.
Are you planning on making the gourmet from scratch or buying a better product than the glaze pop? Thanks.
I plan on buying a caramelizer like the one made by Gold Medal, and I plan on making my own caramel corn recipe from actual brown sugar and butter, and making nuts.
The caramelizer from Gold Medal they have a Mark 5 that starts at about $2,000 and the bigger ones go for about $5,000.
You are so correct. This actual product from Gold Medal isn't good. It's consistency kernel for kernel is poor.
And even if I didn’t burn it, and mix it right. Compared to gourmet caramel corn. It’s garbage.
@@DanielSchmidt94521 I don't think you're giving it a fair assessment. Glaze pop cooks like regular sugar does. The first corn to pop gets most of the sugar coating and as you get to the end, there's less sugar on each kernel. You just don't notice it that much with regular kettle corn. Store bought caramel corn is done with a caramelizer machine that coats the popcorn after it's been popped. It's done in another pot, similar process for candy coating machines. That way is much more consistent coating. I don't think you'll ever get glazepop to give you that consistency of caramel corn. I only exclusively mix it with apple using the flavors used in making cotton candy. One batch caramel, one batch apple. Mix 'em up and the folks go wild. I only do it during Holiday season. One other one is using a 5.5 oz box of Cinnamon Red Hots candy (little red round balls). Mix those in early with the sugar to get it melted, and that makes a great flavor for the Holidays too. It balls up and sticks, so you need to keep knocking it off the sides (and probably your paddle (is have stainless steel hoop for stirring on a motor). But don't worry, it does distribute onto the corn nice and evently. But again, most of it coats the early corn popped. Less pink toward the end. I also add a little red food color.
Can you make a video with a homemade caramel corn recipe? I would really like to see some alternatives to Glaze Pop.
I tried once. I think the Glazepop is better. The sugar didn't separate.
Andrew is correct, do not try to pop large batches of Caramel Glaze pop. I have the best luck with 3 cups un popped kernels and I use the aluminum pouches for easy no mess measurring. One of my best sellers at events!
Pop regular popcorn, even air popped.
I've seen the glaze heated up separately and added to popcorn as it tumbles in those side turning mixing bowl machines.
I am saving for a caramelizer and I plan on doing gourmet soon. Thanks man for watching.
Hello. Thank you for that information.
My next step is to get a Caramelizer. That being said. I charge $6 for a small, $8 for a medium and I still sell out at the farmers markets.
I use caramel glaze pop 5 days a week over 8 years now and it should not have ANY burned taste to it. If it does you're burning it. There should be no black or even a hint of black in your pops. Making caramel glaze in a kettle isn't easy as your timing when turning off the machine and when dumping has to be perfect within .5-1 second every time. If it's not perfect it either comes out under cooked (if you turn the machine off too early and dump too early) or overcooked (when you turn the machine off too late and dump too late). When cooking it perfect you wouldn't even think of getting a caramelizer. No point as caramel glaze is a crazy good seller. Unfortunately the risk of burning the caramel glaze is much higher when the bottom of your kettle is not shiny clean. If the bottom of your kettle is black its so much easier to burn the caramel. This sucks as cleaning the 160qt bottom is a pain in the a**! When I mean clean I mean shiny clean and scrubing/scraping the bottom so it comes out clean which is a whole other job on its own lol
Thanks for the advice. I notice turning down the heat really helps.
This next couple of weeks I'm going to power wash my kettle.
If you don't mind me asking. What's the safest and cleanest way to get the black stuff off the bowl? I was thinking a power washer.
Thanks for the info. May I ask what is the glazepop-kernals-oil ratio that works for you?
@@DanielSchmidt94521 if you have black carbon build up on the sides of the kettle, the best and quickest thing to use to clean it out is a small grinder with an abrasive wheel. Use a 4" small grinder you can hold with one hand. Put on goggles and fit a 12" diameter cardboard circle with a hole for your hand to go through. Have the cardboard on your wrist as you swirle the grinder along, taking off the carbon. There will be sparks. You definitely need eye goggles for protection. Do this outside of course. It makes a Holy black mess, but with the cardboard, it keeps most of it inside the kettle. After about 2 minutes of work, you're done and it's shiny spotless, looking brand new. Don't mess with cleaners. The stainless kettle can take it. I clean mine out regularly that way. If you want I'll post a photo of it.
@@fishon8406 I’ve made vast improvements over the months. I cleaned my kettle with a razor. And. I got a face mask. And I worked on when to add the sugars it made a big difference. It still pales in comparison to the caramel corn in a Caramelizer.
Hi,, using the glaze pop,, will I have to still put it in the oven to get it crunchy?
Not if you're using a regular kettle corn machine. No.
80 quart machines coat popcorn much better than the 160 quart machines, the 80 qt kettle keeps everything close together
I make it in a pan - I love the taste but it always burns the pan?
I sometimes have a little burnt aftertaste I have learned that I turned the heat down and constantly stir it.
I find that the milk carton only makes two batches of Caramel corn.
ISN'T most of that carton 'just sugar' ????
The 50 pound box is better quality
You are right it sucks and it burns to easily !!!!!
I can't wait to start doing gourmet popcorn.
Do you know of any recipes using "REAL" blueberries in an 80 quart kettle ???? I can't seem to locate any !!!!
No. I don't think it would work.