Soft Caramel Corn Recipe -
Soft Caramel Corn Recipe
  • READY IN 30 mins

Soft Caramel Corn

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 10 quarts Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    30 mins


  1. Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
  2. In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
  3. Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2006

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 :)

Most Helpful Critical Review
Dec 30, 2006

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.


68 Ratings

Nov 17, 2006

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

Oct 14, 2007

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!

Nov 25, 2007

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!!

Oct 25, 2006

This was great. My family loved it. I added vanilla and cinnamon for flavor. I also used fat free condensed milk.

Jan 13, 2011

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

Dec 31, 2009

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.


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  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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