Tuesday, October 21, 2008

Chewy Carmel Corn

In the bag:
1¼ c. white corn syrup
3 c. brown sugar
1 can sweetened condensed milk
3-5 gallons popped popcorn

From the kitchen:
1/2 c. butter

Slowly bring corn syrup and brown sugar to a boil. Add sweetened condensed milk and butter. Cook on medium to low heat until soft ball forms when dropped into cold water. Cover cooked popcorn carefully, so not to break up popcorn. You can make into balls or just keep in a bowl. (I usually have many extra large bowls handy when covering popcorn.)

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