Homemade Caramel is the oldest tradition that we have in our family. I usually
start making it in early October as the leaves begin to change colors and the
air becomes crisp and clean. I use this same recipe for caramel popcorn,
which is what everyone loves. Delivering jars of caramel with a basket
of apples, or a large tray brimming with caramel
popcorn is always a welcome gift.
½ c. butter
2 c. brown sugar
1 c. light corn syrup
1 14 oz. can sweetened condensed milk
1 tsp. pure vanilla extract
In a saucepan, melt butter over medium heat. Add sugar and
corn syrup, stirring constantly. Bring to a boil and lower heat.
Slowly add condensed milk and continue to stir as mixture
simmers. When caramel reaches a soft-ball stage, remove from
heat and stir in vanilla. Helpful Hint: To test for a soft-ball stage,
drizzle a little hot caramel into a small bowl of cold water and use
your fingers to form a soft ball that holds together slightly.
3/4 to 1 c. Caramel
16 oz. bag hot air popped buttery popcorn
Place the popcorn in a large mixing bowl. Stir while pouring warm
caramel over popcorn. While still warm, place desired amounts of
Caramel Popcorn into serving dish or gift packages, but do not seal
until caramel has cooled.
Excerpt From: Michelle Huxtable. “The Gathering of Friends, volume six,
A Year of Holidays at Home