Saturday, October 20, 2012

Caramel Corn

"My Aunt shared this recipe with me.  She makes this yummy caramel corn for the holidays.  This year I am going to make it for Halloween treats."  

1-(12 ounce) can of evaporated milk
2 cups brown sugar
2 sticks or 1 cup butter or margarine
1 cup Karo light corn syrup
3 bags of microwave popcorn, popped with unpopped kernels removed (According to the package directions, each bag of microwave popcorn will make about 10 cups of popped corn.  When I made this recipe, I used the equivalent of air-popped popcorn.)

In a saucepan over medium heat, cook milk, brown sugar, butter and Karo syrup until mixture reaches *220 degrees on a candy thermometer, stirring constantly to prevent burning.  (TIP:  Be Patient-This will take about 30-45 minutes.  Don't be tempted to turn the heat up to speed up the cooking time, because the caramel will burn easily!)  Pour over popcorn and stir to coat popcorn completely.  Spread out on a large piece of waxed paper that has been sprayed with non-stick cooking spray and allow to cool and air dry.  Store in a covered bowl.

Most caramel corn recipes produce a dry, crunchy popcorn.  This caramel corn has a soft and  chewy texture and that's why my husband and I love it!

*Note:  The elevation where I live is approx. 6,500 feet above sea level.  It is very important to adjust the cooking temperature according to where you live in order for the caramel to turn out. Adjust as follows:

-For every 1,000 feet LOWER in elevation that you live, ADD 2 degrees to the cooking temperature.  For example, if you live at 1,500 feet, you would add 10 degrees and cook the caramel to 230 degrees F.

-For every 1,000 feet HIGHER in elevation, SUBTRACT 2 degrees from the cooking temperature.  For example, if you live at 8,500 feet, you would subtract 4 degrees and cook the caramel to 216 degrees F.

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