Do You Pronouce it “Caramel” or “Caramel?”


 I say it “caramel.”  The A is silent, but when I eat this delicious crap…everything is silent, because my mouth is full!

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Lets start with the ingredients. You will need:

  • 2 bags of Chester’s Puffcorn in butter flavor ($2 a bag. Usually Walgreens will have these.)
  • 2 cups brown sugar
  • 1 cup Karo syrup
  • 1 cup butter (I know there is only 1/2 butter shown, but we added another stick at the last minute.)
  • 1 can Eagle Brand sweetened condensed milk

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First, I dump the bags of puffed corn in a super big mixing bowl, then set aside for later.

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Melt the butter in a medium sized sauce pan.

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Add 2 cups brown sugar.

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Incorporate. Add the 1 cup of Karo syrup and stir over medium heat, until the sugar is dissolved.

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While stirring constantly, add the Eagle Brand.

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This is what is should look like.

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Continue stirring.  It seems like forever, but you need to reach “soft ball” stage.  Soft ball stage occurs at 235-245 degrees. This 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.

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After it has reached soft ball stage, pour this hot steamy goodness over your 2 bags of puffed corn.


Once it has been completely mixed, pour out on greased tin foil.  We like ours super “caramely.” (Model hand credit to: Jocelyn Brimhall.  All rights reserved.)   If you like yours a little on the litter side, add one more bag of puffed corn, to make a total of three bags. In all honesty…..this yummy stuff is already gone.  Be prepared to be addicted.  Said like a true addict. 🙂


What are some of your favorite Christmas candy recipes?  Please share with me in the comments below.  Maybe (yes) we will do a give-away for the best recipe.  Don’t just sit there….GO!


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