Last week, Tyler and I were so sick! (Remember? That’s when I also made that sweet potato chili.) By Friday, we were sick of being sick, so we had a stay at home game night!
(And also watch Supernatural haha)
No game night is complete without a treat, and I made this caramel corn that my mom is pretty much famous for (or at least I think she should be!). I’m not a big caramel corn fan because it usually goes hard and is all crunchy and hard to chew, but not this caramel corn! This will stay soft for WEEKS! Not that it would ever last that long because it is far too delicious.
You will need:
- 1/4 C butter
- 1 C brown sugar
- 1/2 C corn syrup
- 1/2 can (about 7-8 oz) sweetened condensed milk
- 1/2 tsp vanilla
- 1/2 cup corn kernels (about 5 qts when popped)
In a large saucepan, combine butter, sugar, and corn syrup. Stir well and bring to a boil over medium heat.
Stir in the milk. Simmer until the mixture comes to a soft ball stage (about 235 F). THIS IS A KEY STAGE! If you boil your mixture too long, you will not have nice soft caramel corn.
Remove from heat, stir in vanilla, and pour over popped corn. Stir to coat entirely.