Family friend, Kristin Yates, introduced us to this recipe in the 90's, and there was no looking back. It's the only caramel corn we've made since.
1 lb. brown sugar (2 1/3 c.)
1 c. dark corn syrup
1 stick butter
1 can sweetened condensed milk
Boil ingredients for 5 minutes, to the soft ball stage.
Pour the mixture over 6 quarts of plain popped popcorn, stirring to coat. If the consistency is ooey-gooey, you did it right. The original recipe I copied gave further instructions: eat, spit out unpopped kernels/grannies/old maids, get fat.
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