Marsden & Bathe Huckleberry Flavor 2 oz
See how to make Huckleberry Popcorn
Add this bright, huckleberry flavor to your pantry.
Huckleberries grow in the Rocky Mountains. They are small, tart berries, similar to blueberries. Use this flavor in cakes to shakes, anywhere you would like a wild berry flavor.
Huckleberry is a most prized berry that grows wild in the woods in Idaho and Montana. The berries are small, slow to pick, and commercial quantities are very expensive. If you are lucky enough to have a few berries, give them a flavor boost with this huckleberry flavor. This flavor also goes very well with blueberries.
Ingredients: Natural and artificial huckleberry flavor, water, propylene glycol, alcohol.
Great Professional Flavor at Real Savings
- Commercial strength natural and artificial flavor--more concentrated and therefore more economical that "store" flavors.
- Produced by a US company with over 100 years of experience in flavors.
- Comes in a dark glass bottle to protect the delicate flavors from light.
Marsden and Bathe flavors are generally used in bakeries and fine restaurants by pastry chefs and are not generally available to consumers. See if they are not better than grocery store flavors.
Yellowstone Huckleberry Popcorn
Huckleberries grow wild in our areas of Idaho and Montana. Families wander into the
woods in their search. On the way to Yellowstone Park, not too far from here, is a little country gas station with a hand-painted sign in the window, “Huckleberry’s for Sale.” You have to delight in huckleberries to pay what they cost. But even if you are not from the area, you’ll find this huckleberry popcorn delightful.
Ingredients
1/2 cup unpopped popcorn kernels
1/4 cup (1/2 stick) butter
1/4 cup white corn syrup (Karo)
1/8 cup water
1 cup granulated sugar
1/4 teaspoon baking soda
3 teaspoons Huckleberry flavor
3 drops of Americolor Electric Purple food coloring gel or equal
Yields 14 cups of candy popcorn. This recipe
can also be doubled successfully.
Directions
1. Pop the popcorn kernels. Set aside in 2 large bowls.
2. Over medium heat, melt the butter in a medium sauce pan.
3. Add the corn syrup and water. Stir.
4. Add the sugar. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left undissolved, it can cause the whole batch to crystallize.
5. Bring to a boil and continue to cook until the mixture reaches 235-245 degrees.
(Please use a candy thermometer). It is important for the mixture to reach this
temperature, if it doesn’t the candy will not harden properly.
6. Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat.
7. Add the flavor and food coloring until mixed in.
8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenly
coated.
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