1/2 cup brown sugar
1 cup light corn syrup
1 cup butter
dash of salt
1-14 oz can of sweetened condensed milk
1 t. vanilla
10 quarts of popped corn
Combine sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil.
Reduce heat to medium and add milk. Cook, stirring frequently to a temperature of 225 degrees on a candy thermometer.
Remove from heat then stir in vanilla.
Pour slowly over popcorn, stirring until the caramel is evenly distributed throughout.
Store popcorn in a covered container.
Note: You may vary the amount of popcorn used. I like more caramel coating so I use less popcorn. You may also 1/2 the recipe, but I never seem to use the other half a can of sweetened condensed milk:)
1 cup light corn syrup
1 cup butter
dash of salt
1-14 oz can of sweetened condensed milk
1 t. vanilla
10 quarts of popped corn
Combine sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil.
Reduce heat to medium and add milk. Cook, stirring frequently to a temperature of 225 degrees on a candy thermometer.
Remove from heat then stir in vanilla.
Pour slowly over popcorn, stirring until the caramel is evenly distributed throughout.
Store popcorn in a covered container.
Note: You may vary the amount of popcorn used. I like more caramel coating so I use less popcorn. You may also 1/2 the recipe, but I never seem to use the other half a can of sweetened condensed milk:)
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