Recipe by Aubry Canales
"Soft, yummy caramel corn that will disappear before your eyes! Great for the holidays, parties, or gifts. I promise, this easy recipe won't let you down!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (3.5 ounce) packages
microwave popcorn, popped
2 1/4 cups
packed brown sugar
1 (5 ounce) can
sweetened condensed milk
I made this tonight and really liked it. I've tried a few other recipes, but they all turned out crunchy, and I like my caramel corn soft and gooey. This did the trick! Sweet and buttery and sticky. Thanks :)
I think I totally screwed this up. This recipe needs to be rewritten to state that 1/2c of sweetened condensed milk is needed instead of a can. Because I put in a can not realizing that it called for 5oz can instead of a 12oz can. So now I basically have roater pan full of mess. I am glad I made this early instead of planning on taking this over to a friends house on New Years Eve.
This is a good recipe. I am one of those crazy people though that does not use a microwave anymore, so microwave popcorn was out. I popped my own. When I finished mixing it all up it didn't taste quite right. I realized it was missing a salty flavor form the prebuterd and salted microwave popcorn. Solution, salt your caramel corn after you mix it up. Go easy and salt to taste. Then it is great. A little sweet and salty. Yum
When I cook I don't follow the ingredients exactly. In this recipe I cooked the popcorn on the stove, and more than the recipe called for, then salted it. I added the caramel to small amounts of the popcorn until it was as gooey as we like it. I do not have a candy thermometer, so I tested it by putting the caramel in cold water. Cooking it as long as it says was too long. It got hard too fast and that made it very chewy. The second time I cooked it til it made a very soft ball. This was much better. This does make a very large batch and is hard to eat the second day. Unless you are making this for a large crowd, half the recipe. I also added 1 tsp of vanilla. Yum!
I have tried all sorts of recipes for caramel corn lately. My mom made soft caramel corn when I was younger, but it requires golden syrup I cannot buy around here. I really do not like crunchy caramel corn. It reminds me of the boxed stuff. No thanks! This recipe was super easy and I was 100% pleased with the result. Better yet, I don't have to bake it! I did add some peanuts, though. When this caramel corn cooled down, I put it in small zipper bags and stuck them in the freezer. I can grab one for a snack, but I usually share it with the entire family. We all love it!!
This was great. My family loved it. I added vanilla and cinnamon for flavor. I also used fat free condensed milk.
My husband and I are enjoying a "snow day" today and I decided to make this recipe. It is WONDERFUL! It was extremely easy to make and is a decadent treat to enjoy on a cold day. I did Halve the recipe and still had more than enough for the 2 of us. If you love caramel make this, you won't be sorry
Everybody loved this, however I only had to heat my caramel to 205 degrees, also I added vanilla extract after removing it from the heat.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Caramel Corn
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 63
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a top-rated caramel corn recipe.
See how to make your own old-fashioned kettle corn from scratch!
These dark chocolate coins are the currency of pure deliciousness.