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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