Preparation:
Sift 2 tablespoons sugar slowly into hot, heavy skillet. When sugar is melted and golden brown, add Pet milk, corn syrup, sugar and molasses.
Cook slowly to a 238 degree or until a few drops form a soft (firm) ball when dropped in cold water. Pour immediately over freshly popped popcorn (unsalted). Stir until all kernals are covered. Let stand til cool for caramel corn. Or form into balls while still warm.
Tip: Grams said if you buttered your hands first it makes forming the balls much easier. |
