Soft Karamel Korn

 I know there are a lot of recipes for caramel corn, BUT this is by far my favorite of all the recipes I have tried.  My mom, who as we all know, is a great cook, has been making this since...oh who knows when. When she makes this, I cannot keep out of it.  She made this for our Super Bowl party and even after I had eaten more than I could handle, I kept going back and filling my bowl up with this tasty goodness.  One of the best parts about this caramel corn is that even after a few days, this is still soft, and gooey and delicious! 

Soft Karmel Korn

1 cup light Karo                                     

2 cubes butter

2 ½ cup brown sugar                

1 can eagle brand sweetened condensed milk

Popcorn kernels*

Get a large pot or saucepan and turn heat on medium and cover until kernels are popped.  (this dates the recipe a little) You could also put kernels in popcorn popper.  Put first 4 ingredients in a saucepan and cook over medium heat until soft ball stage (235° F–240° F if you have a candy thermometer)**.  Take off heat and mix with popped popcorn.  Let cool.

*Mom's NOTES: I think my mom has even used plain popcorn and popped it in the microwave and then poured the caramely goodness on top.   So you can go that route if you don't want to pop your own.  The caramel is the star here, not the kernels ;)....Best if used air popped popcorn.  It is called old fashioned natural, do not get the kind that has salt.  It is a little hard to find in the midwest.

**NOTE: Softball stage can also be tested without a candy thermometer.  Soft ball stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.
                                  definition given by about.com