Cracker Jack-style Caramel Corn

I grew up eating soft caramel corn, and have converted Bart to the same. However, this yummy recipe from his mother Belle's Aunt Bessie is what he was used to eating before he met me.

2 c. brown sugar
2 sticks butter
1/2 c. light corn syrup
3/4 tsp. baking soda
1/4 tsp. cream of tartar

Boil brown sugar, butter, and corn syrup for 5 minutes. Remove from heat and add baking soda and cream of tartar. Pour caramel sauce over 10 quarts of popped popcorn and stir to coat. Bake for 1 hour at 200 degrees.

Soft Caramel Corn

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.