Sunday, March 23, 2008

Carmel Popcorn Balls

I’m not sure where this came from, but there are no better popcorn balls than these.

1 box brown sugar (or 1 pound)
1 cup corn syrup
1 cube butter
1 can Eagle’s brand sweetened condensed milk
3 gallons popped corn (with as many old maids as possible removed)

Combine sugar and corn syrup and cook stirring constantly until mixture boils. Add butter and continue cooking until butter melts. Add milk and bring to boil again. Cook over medium heat stirring constantly until mixture reaches soft ball stage (234°).
Pour over popped corn and stir until syrup is evenly distributed. Shape into balls. Adjust the “soft ball stage” for your altitude. In Boise (2800’) I subtract 10°.

No comments: