I say it “caramel.” The A is silent, but when I eat this delicious crap…everything is silent, because my mouth is full!
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
First, I dump the bags of puffed corn in a super big mixing bowl, then set aside for later.
Melt the butter in a medium sized sauce pan.
Add 2 cups brown sugar.
Incorporate. Add the 1 cup of Karo syrup and stir over medium heat, until the sugar is dissolved.
While stirring constantly, add the Eagle Brand.
This is what is should look like.
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.
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!
