Why Does Glazepop Suck So Badly? Schmidty's Kettle Corn tips 101 

Adding extra oil and constantly watching and stirring also help.

I actually want to mix them in the caramelizer and see if they come out better.

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.

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.

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.

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.

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.

I tried once. I think the Glazepop is better. The sugar didn't separate.

I am saving for a caramelizer and I plan on doing gourmet soon. Thanks man for watching.

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.

ISN'T most of that carton 'just sugar' ????

The 50 pound box is better quality

Not if you're using a regular kettle corn machine. No.

I sometimes have a little burnt aftertaste I have learned that I turned the heat down and constantly stir it.

I can't wait to start doing gourmet popcorn.

No. I don't think it would work.