Recipe: Mom's Caramel Corn

Mmmm, I love this Caramel Corn! It's so addicting and sticky and yummy! I just made a big batch for an activity tonight. Start to finish it took no longer than 30 minutes - not necessarily including clean up. Somehow I was up to my elbows in stickiness! But it's worth it. Just make sure you use a big enough pan, otherwise it might boil over and glue itself to your stove top. Not that I'd know from experience or anything...!  Here goes:

Mom's Caramel Corn

1 c. white corn syrup

2 c. brown sugar, packed

1/2 c. margarine (1 stick)

1 can (14 oz.) sweetened condensed milk

3 gallons popped corn (I used two 8 oz. bags of butter flavored puffed corn - see image. No pesky hulls to get stuck in your teeth!)

Combine corn syrup, brown sugar, and margarine in a heavy sauce pan and cook to 238º. Remove from heat and add sweetened condensed milk. Blend well, but do not cook. Pour over popped corn and blend well. Form into balls if desired or just eat.

That's it! Easy peasy. :)