This is really good caramel corn--especially if you like it soft & gooey instead of crunchy!
Caramel Corn
1/4 C. corn syrup
1/4 C. water
2 C. brown sugar
1 C. butter
1 tsp. soda
4 quarts (16 cups) popped popcorn (I just used microwave popcorn--the plain kind, no salt, no butter and 1 bag equaled 8 cups. Make sure to remove any seeds that didn't pop)
Combine corn syrup, water, brown sugar, and butter in a saucepan. Bring to a boil & cook until you reach the soft ball stage (234 degrees to 240 degrees). Remove from heat and add soda. Pour over the popcorn and mix well.
* I halved this recipe and it was more than enough for 2 people.
*If you don't have a candy thermometer (I don't) then just use the cold water test. Get a small glass bowl with really cold water & spoon some of the caramel mixture into the cold water when you think it's ready. Let it sit in the water for a second and then form it into a ball & lift it out of the water. The soft ball stage is reached when the ball of candy is removed from the cold water and the candy instantly flattens & runs between your fingers. For my stove, the boil time was about 2 minutes, so it doesn't take very long, so watch it closely.
recipe from Mom
