Grandma Dorothy's Popcorn Balls

I was cleaning out my recipe file and came across this recipe from my Grandma Dorothy McCrary, my Mom's Mother. It is the best recipe for Caramel Corn! To make this recipe even sweeter, my Grandma was born today, July 31, 1923. She died when I was 12 and in 7th grade. Enjoy...


1 cup Karo Syrup
2 1/4 cups packed brown sugar
1 can Eagle brand sweetened condensed milk
1 cube butter
10 quarts (40 cups) popped corn, remove all the un-popped kernels or you'll break a tooth.
(A full-size bag of microwave popcorn is 5 cups)

Pop the popcorn first and remove the un-popped kernels.
Have a large mixing bowl ready that has been lightly coated with cooking spray.

Caramel:
Combine syrup and sugar in heavy saucepan and stir together well. Cook on medium heat until it boils. Make sure the sugar is completely dissolved and keep the sides of the pan clean to avoid sugary caramel later. Add milk and butter, cook and stir until it forms soft ball in cold water (about 236 degrees). Cool slightly while putting the popped corn in the prepared bowl, then pour caramel over popped corn and stir, stir, stir.
Spray your hands with cooking spray. The popcorn can now be formed into balls and bagged, or left loose and put in large Ziploc bags. Makes about 18 popcorn balls.

This is her original recipe card in her handwriting.