Part I gave you some basic recipes for success, and now we’re on to debunking a few more caramel corn myths. Read on for the simple truths on how you can cash in with caramel corn and other gourmet flavors.
1. I must have a dedicated store to sell caramel corn.
False—While there are many opportunities to add onto existing businesses, there are also countless ways to follow the crowds and create your own prospects. You can quickly attract attention and cook onsite with any of the caramel corn merchandisers. You can also bring your own using stay-fresh containers, or sell pre-packaged caramel corn.
2. This will only be a seasonal business.
False—Gourmet popcorn is a 2013 Food Trend. New flavor sensations are taking over the nation and consumers are craving twists to classically loved popcorn. While it’s still a money-maker for holiday and corporate gifts, it’s also a perfect solution for fundraising, a memorable wedding favor, a decadent anytime treat, or an unexpected dessert at restaurants and food trucks.
3. I must clean my machine between each batch.
True and False—Some people will steam and clean between every batch to ensure there are no residual flavors, and others will clean the machine every two to three batches if they are using like flavors. It will depend on if you are changing flavors/colors, and how dirty the cooker/mixer gets.
4. The weather will not affect my caramel corn.
False—Humidity and altitude will have a large impact on cooking caramel corn. To combat these fluctuations, increase your heat as the humidity increases and lower your heat as the humidity decreases. (Once you’ve made the caramel corn, be sure to pack it in stay-fresh containers with a tight-fitting lid to prevent any further moisture from getting in.) Also, water boils at a lower temperature at higher altitudes. To prevent the glaze from crystallizing (or looking dull), add a little more water to prolong the cooking cycle.
5. My state doesn’t allow Trans Fats, so also I can’t sell cheese corn.
False—There are delicious 0g Trans Fat cheese pastes that your let customers savor the rich taste and are in line with regulations.
6. Finding the right caramel corn machine is impossible.
False—There is an easy-to-follow chart that can answer many of your initial questions. Plus, many authorized Gold Medal locations will be able to answer your questions and offer demonstrations.
It’s easy to think that treats such as 
Remember the thrill of eating brightly colored treats as a kid? Whether it was a blueberry-colored shaved ice at the fair or a bubblegum-pink cupcake at a birthday party, there was just something exciting and special about getting to enjoy a colorful snack. While today, we know that food coloring is responsible for those fun colors, we still associate colorful foods with special occasions and fantastic flavors.
I had McDonald’s today. I love McDonald’s. I always have, and likely always will. But every time I leave McDonald’s I feel hungrier than when I arrived. I’ve heard it’s actually done on purpose. That it’s a combination of the salt and fat in their foods that actually stimulates your hunger, so that you will buy more food. I don’t know if that’s true or just an urban legend. (I smell — or is it taste? — a Mythbusters episode.)
Sno-Kones® were just one way volunteers helped the community cool down and warm hearts during Independence Day. Over the last 23 years Feed the Multitudes has been assisting Metairie residents with meals, shoes, haircuts, manicures, and groceries.
