Sunday, March 24, 2013

Katie's Caramel Corn

This caramel corn is really tastey.  The caramel stays soft and chewy instead of becoming hard and jaw-breaking.  Katie gave me this recipe at our recipe night when we brought our guilty pleasures.  She has good taste in what to crave.

2 c. brown sugar
1 c. light corn syrup
1/2 c. butter
1 can sweetened condensed milk
Natural popcorn kernels

If you have a popcorn maker -- this works best.  Pop at lease 4 LARGE bowls full of natural (unbuttered, unsalted popcorn).  Remove unpopped kernels.

If you don't have a popcorn popper, you can use "Homestyle" popcorn, with no butter and lightly salted, pop 6-8 bags of popcorn.

Heat all ingredients (except sweetened condensed milk) on stove, to soft-ball stage (using candy thermometer).  Add sweetened condensed milk.  Reheat to soft-ball stage.  Divide caramel evenly between 4 large bowls, and enlist all available adults to help stir quickly. 
Caution: Warn "Stirrers" about extremely hot caramel.  Stir from the bottom of the bowl, the carmel moves quickly.

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