- Place two bags of microwave or air-popped popcorn in a large bowl
- 2 cups of granulated sugar brown of white
- 1/2 cup butter
- 1 cup light corn syrup
- 7 oz sweetened condensed milk
- 1 tsp vanilla
- pinch of salt
Bring the butter, sugar, corn syrup and salt to a boil in a pot on the stove. Then, turn the heat to medium and add the vanilla and sweetened condensed milk. Cook until the soft ball stage, which refers to a specific temperature range when cooking sugar syrups. Soft ball stage occurs at 235-245 degrees (a candy thermometer comes in handy here). This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.
Slowly pour over the popcorn and stir to coat. Once coated, pour out onto 2 parchment lined cookie sheets and allow the popcorn to cool. This is a good time to improvise by adding nuts or dried fruit before it cools. Once cooled, break into bite sized pieces and serve.
About 20 minutes
Other resources: Caramel Popcorn preparation Video
Lightly salted popcorn