Type what you have

Ingredients

• ✓ corn syrup
• peanut butter
• marshmallow creme

Instructions

1. 1 Stir corn syrup, peanut butter, and marshmallow cream together in a bowl until thoroughly combined. Store in an air-tight container.

By HKunkel

Ingredients

• ✓ corn syrup
• brown sugar
• butter
• peanut butter
• popcorn

Instructions

1. 1 Combine brown sugar, corn syrup, and butter in a large saucepan over medium heat; cook and stir until mixture comes to a rolling boil. Off heat, stir in peanut butter until smooth.
2. 2 Place popcorn into a large bowl. Pour peanut butter mixture over top: toss until evenly coated. Form mixture into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet and let set for at least 30 minutes.

By Lilcat

Ingredients

• ✓ corn syrup
• buttermilk
• white sugar
• baking soda
• cardamom
• all-purpose flour

Instructions

1. 1 In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
2. 2 Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
3. 3 Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

By Brent Daley

Ingredients

• ✓ corn syrup
• popcorn
• sugar
• butter
• water
• vanilla extract

Instructions

1. 1 Pop popcorn in a hot air popper according to manufacturer's instructions. Transfer to a large bowl; set aside
2. 2 Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; attach a candy thermometer to the saucepan and cook until mixture reaches 280 degrees F (138 degrees C), about 10 minutes. Off heat, stir in vanilla extract.
3. 3 Toss popcorn and toffee syrup together until evenly combined.

By Kaitlyn

Ingredients

• ✓ corn syrup
• popcorn
• evaporated milk
• white sugar
• margarine
• salt

Instructions

1. 1 Line a baking sheet with parchment paper; set aside.
2. 2 Sort through popcorn; discard unpopped kernels.
3. 3 Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, stirring constantly, until caramel reaches 246 degrees F (119 degrees C), about 5 minutes.
4. 4 Place some popcorn into a very large bowl; pour in some caramel and stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
5. 5 Scoop some popcorn mixture onto a piece of plastic wrap; gather and twist the plastic wrap to gently shape mixture into a ball. Place popcorn ball on the prepared baking sheet; repeat with remaining popcorn mixture. Cool popcorn balls until set, about 15 minutes.

By Kim1520

Ingredients

• ✓ corn syrup
• corn puff
• peanut
• butter
• brown sugar
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
2. 2 Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.
3. 3 Remove from heat; stir in baking soda until mixture foams up.
4. 4 Pour over corn puff mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
5. 5 Spread on waxed paper to cool. Break apart and store in an airtight container.

By rookie

Ingredients

• ✓ corn syrup
• popcorn
• brown sugar
• sweetened condensed milk
• butter
• vanilla extract

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
3. 3 Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

By redamber

Ingredients

• ✓ corn syrup
• marshmallow
• brown sugar
• butter
• vanilla extract
• popcorn

Instructions

1. 1 Stir marshmallows, brown sugar, butter, corn syrup, and vanilla extract together in a large pot over medium-low heat until marshmallows melt, 5 to 7 minutes.
2. 2 Place popcorn in a large bowl; pour marshmallow mixture over popcorn and gently stir to coat.

By Ashley Bluth

Ingredients

• ✓ corn syrup
• popcorn
• peanut
• brown sugar
• butter
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Spread popcorn in bottom of a large, deep roasting pan; sprinkle peanuts evenly over the top.
3. 3 Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and the mixture is smooth and bubbling, about 2 to 3 minutes.
4. 4 Pour caramel sauce over popcorn and peanuts; stir until completely coated, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
5. 5 Bake in the preheated oven, stirring occasionally, until the caramel coating is dry and crisp and popcorn is evenly coated, about 45 minutes. Transfer popcorn mixture to a sheet of parchment paper in a single layer to cool completely and harden.

By themoodyfoodie

Ingredients

• ✓ corn syrup
• puffed wheat cereal
• sugar
• butter
• cocoa powder
• brown sugar
• vanilla extract

Instructions

1. 1 Grease a 9x13-inch pan. Place cereal in a large heat-proof bowl.
2. 2 Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove from the heat and stir in vanilla; pour over cereal and stir until very well combined.
3. 3 Press mixture into the prepared pan. Allow to cool completely before cutting into 24 squares, at least 1 hour or up to one day.

By The Schmidts

Ingredients

• ✓ corn syrup
• popcorn
• confectioners sugar
• marshmallow
• margarine
• water
• cooking spray

Instructions

1. 1 Place popcorn in a large, heatproof bowl.
2. 2 Combine confectioners' sugar, marshmallows, corn syrup, butter, and water in a medium saucepan over medium heat. Cook, stirring often, until marshmallows melt and mixture begins to boil.
3. 3 Pour marshmallow mixture over popcorn. Stir with a buttered spatula until popcorn is evenly coated.
4. 4 Coat hands with cooking spray; quickly shape popcorn into balls before mixture cools and hardens.
5. 5 Wrap popcorn balls in plastic wrap or cellophane; store at room temperature for up to 1 week.

By Kelli

Ingredients

• ✓ corn syrup
• cooking spray
• sugar
• peanut butter
• rice krispies cereal
• cocoa krispies cereal
• semisweet chocolate chip
• butterscotch chip

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Make the bars: Combine corn syrup and sugar in 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
3. 3 Remove from the heat and stir in peanut butter until well combined. Add rice cereal and stir until well coated. Press mixture into the prepared baking dish.
4. 4 Make the topping: Melt chocolate and butterscotch chips in a 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm, about 20 minutes. Cut into 24 bars.

By Rice Krispies

Ingredients

• ✓ corn syrup
• vegetable oil
• popcorn
• brown sugar
• butter
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Pour 1 tablespoon of oil into a 4-quart saucepan; heat over high heat. Add 1/2 cup of popping corn; keep pan moving constantly until corn stops popping, about 3 to 5 minutes. Remove pan from heat and transfer popped corn into a dish; set aside and keep warm. Repeat until all corn has been popped.
2. 2 Stir sugar, condensed milk, corn syrup, and butter together in a medium saucepan over medium heat; bring to a boil and simmer until it reaches 240 degrees F (115 degrees C) on a candy thermometer. Stir in vanilla.
3. 3 Pour caramel over popped corn and stir to coat.
4. 4 Lightly grease your hands and shape popcorn mixture into 15 balls; let cool completely.

By Suzanne

Ingredients

• ✓ corn syrup
• popcorn
• butter
• brown sugar
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Place popcorn in a very large bowl.
2. 2 Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
3. 3 Remove pan from heat and stir in vanilla and baking soda. Pour caramel in a thin stream over popcorn while stirring. Stir until evenly coated.
4. 4 Divide popcorn between two large shallow baking dishes. Bake in the preheated oven, stirring every 15 minutes, for 1 hour.
5. 5 Remove from oven and let cool completely before breaking into pieces. Enjoy!

By BS4U2C

Ingredients

• ✓ corn syrup
• brown sugar
• butter
• cocoa powder
• cinnamon
• clove
• vanilla extract
• puffed wheat cereal

Instructions

1. 1 Butter a 9x13-inch pan.
2. 2 Heat brown sugar, butter, corn syrup, cocoa powder, cinnamon, and cloves in a saucepan over medium-high heat until butter is melted, stirring constantly. Bring cocoa mixture to a rolling boil; boil for 1 minute.
3. 3 Remove cocoa mixture from heat; stir in vanilla extract. Fold puffed wheat cereal into cocoa mixture. Pour cereal mixture into prepared pan; press evenly into the pan. Allow to cool completely before cutting into squares, about 30 minutes.

By Islandartist

Ingredients

• ✓ corn syrup
• cooking spray
• popcorn
• peanut
• sugar
• butter
• cocoa powder
• vanilla

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
2. 2 Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
3. 3 Bake in the preheated oven, stirring several times, for 30 minutes.
4. 4 Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.

By sueb

Ingredients

• ✓ corn syrup
• popcorn
• cashew
• brown sugar
• butter
• salt
• cream of tartar
• baking soda

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Combine popcorn and cashews in a large roasting pan.
3. 3 Combine brown sugar, butter, corn syrup, salt, and cream of tartar in a large saucepan; bring to a boil, stirring constantly, until a candy thermometer inserted into middle of syrup, not touching bottom of saucepan, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
4. 4 Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
5. 5 Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. Form into balls while still warm, if desired.

By SugarDuJour

Ingredients

• ✓ corn syrup
• popcorn
• water
• white sugar
• molasses
• water
• butter
• salt

Instructions

1. 1 Place popcorn in a large bowl, with room for mixing. Fill another bowl with ice water. Butter several plates, one per each person who will be pulling taffy.
2. 2 Combine sugar, corn syrup, molasses, water, butter, and salt in a large 6-quart saucepan over medium heat; attach a candy thermometer. Bring to a boil, stirring frequently. Tip the pan slightly to melt the sugar crystals on the sides, scraping down with a wooden spoon. Heat until the mixture registers 300 to 310 degrees F (149 to 155 degrees C) on the thermometer or until a small amount of syrup drizzled into cold water turns hard, 7 to 10 minutes.
3. 3 Pour about 1 cup syrup onto each buttered plate. Let cool until safe to handle like a hot potato, 3 to 5 minutes. Pull syrup between your hands until a light golden brown color is achieved; the longer you pull it, the lighter it becomes. Twist into a long rope about 3/4-inch thick and place on back on a buttered plate to let taffy harden and cool. Break the hardened taffy apart.
4. 4 Pour the remaining hot syrup carefully over popcorn, while someone else quickly stirs the batch. Butter your hands and dip them in the ice water; working quickly to avoid burns and before taffy hardens, grab some of the popcorn mixture and form into a 3-inch ball. Repeat with the remaining popcorn.

By Dee Stillwell

Ingredients

• ✓ corn syrup
• popcorn
• peanut
• brown sugar
• margarine
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Grease two rimmed baking sheets. Place 1/2 of the popped popcorn and 1/2 of the peanuts onto each prepared baking sheet.
2. 2 Bring brown sugar, margarine, corn syrup, and salt to a boil in a saucepan over medium heat, stirring occasionally to blend. Once boiling, boil for 5 minutes, stirring constantly.
3. 3 Remove from the heat and stir in vanilla and baking soda; mixture will be light and foamy.
4. 4 Immediately pour hot liquid over popcorn and nuts. Stir until pretty well coated.
5. 5 Bake in the preheated oven for 1 hour, removing the pans and giving them each a good stir every 15 minutes.
6. 6 Line your countertop with waxed paper. Remove popcorn and nuts from the oven; dump onto waxed paper and separate any large clumps. Allow to cool completely.
7. 7 Enjoy!

By ANITALOUISE

Ingredients

• ✓ corn syrup
• popcorn
• brown sugar
• butter
• margarine
• vanilla extract
• salt
• baking soda

Instructions

1. 1 Gather the ingredients.
2. 2 Place popped popcorn into a large brown paper bag.
3. 3 Combine brown sugar, margarine, corn syrup, vanilla, and salt in a microwave-safe bowl or dish. Microwave for 3 minutes, then stir until well blended. Microwave for another 1 1/2 minutes.
4. 4 Remove brown sugar mixture from the microwave and stir in baking soda.
5. 5 Pour over popcorn in the bag; fold the top edge of the bag once or twice to close, then shake to coat popcorn.
6. 6 Place the bag into the microwave and cook for 70 seconds. Shake the bag, flip over, and cook for 70 seconds more.
7. 7 Pour popcorn out onto waxed paper and let cool until coating is set, 3 to 5 minutes.

By SUBGIRL

Ingredients

• ✓ corn syrup
• butter-flavored microwave popcorn
• peanut
• brown sugar
• margarine
• salt
• vanilla extract
• baking soda
• chocolate almond bark

Instructions

1. 1 Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
2. 2 Preheat oven to 250 degrees F (120 degrees C).
3. 3 Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
4. 4 Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.
5. 5 Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
6. 6 Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
7. 7 Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

By ala

Ingredients

• ✓ corn syrup
• cooking spray
• popcorn
• brown sugar
• butter
• margarine
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 250 degrees F (120 degrees C). Spray a large shallow roasting pan with cooking spray, then fill with popcorn. Place in the preheated oven while preparing caramel.
3. 3 Mix brown sugar, corn syrup, butter, and salt together in a heavy 2-quart saucepan over medium heat; stir constantly until mixture comes to a boil.
4. 4 Stop stirring, and boil mixture for 5 minutes.
5. 5 Remove from the heat and stir in baking soda and vanilla until well combined.
6. 6 Pour syrup over warmed popcorn and stir until evenly coated.
7. 7 Return to the oven and bake for 45 minutes, stirring occasionally.
8. 8 Remove from the oven and spread onto a large foil sheet greased with cooking spray.
9. 9 Cool, then break apart and store in a tightly covered container.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ corn syrup
• graham cracker
• crispy rice cereal
• brown sugar
• butter
• margarine
• baking soda
• vanilla extract
• milk chocolate candy
• mini marshmallow
• mini chocolate chip

Instructions

1. 1 Preheated the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan; set aside.
2. 2 Combine crackers and rice cereal in a large bowl; set aside.
3. 3 Heat corn syrup and sugar together in a small saucepan over medium heat, stirring occasionally, until begins to boil around edges, 4 to 5 minutes. Alternatively, combine corn syrup and sugar in a microwave-safe bowl and microwave on high until begins to boil, about 2 minutes. Stir in butter, baking soda, and vanilla.
4. 4 Pour syrup over cereal mixture; stir to coat. Transfer mixture to the prepared pan; press firmly to even top. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
5. 5 Bake in the preheated oven until marshmallows are puffed and lightly brown, 5 to 8 minutes. Remove from oven; top with mini chocolate chips.
6. 6 Refrigerate until firm, about 1 hour. Cut into squares. Store in an airtight container for up to 2 days.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ corn syrup
• popcorn
• peanut
• brown sugar
• butter
• vanilla extract
• salt
• baking soda
• milk chocolate chip
• shortening

Instructions

1. 1 Grease cookie sheets.
2. 2 Place popcorn and peanuts in a paper bag. Set aside.
3. 3 In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
4. 4 Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
5. 5 In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

By Jen

Ingredients

• ✓ corn syrup
• tart shell
• raisin
• walnut
• pecan
• brown sugar
• butter
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
3. 3 Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.
4. 4 Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.

By Jan Mowbray

Ingredients

• ✓ corn syrup
• baking soda
• vanilla extract
• vegetable oil
• popcorn
• strawberry licorice twist
• pretzel
• brown sugar
• butter
• cream of tartar
• sea salt

Instructions

1. 1 Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
2. 2 Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
3. 3 Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
4. 4 Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
5. 5 Break popcorn mixture into chunks. Store in airtight bags or containers.

By Lisa Marie

Ingredients

• ✓ corn syrup
• tart shell
• brown sugar
• butter
• egg
• vanilla extract
• lemon juice
• cardamom
• cinnamon
• nutmeg
• ginger
• raisin

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
2. 2 Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
3. 3 Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
4. 4 Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.

By Jody

Ingredients

• ✓ corn syrup
• sesame seed
• sunflower seed
• salt
• date
• raisin
• apricot
• cherry
• semisweet chocolate chip
• rice cereal
• rolled oat
• peanut butter
• sugar
• powdered milk
• vanilla extract
• almond extract

Instructions

1. 1 Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.
2. 2 Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.
3. 3 Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.
4. 4 Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

By JANOWA

Ingredients

• ✓ corn syrup
• prune
• all-purpose flour
• cinnamon
• clove
• nutmeg
• granulated sugar
• egg
• butter
• prune juice
• baking soda
• sugar
• butter
• whipping cream
• honey
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper.
2. 2 Make cake: Place prunes into a medium saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside.
3. 3 Whisk together flour, cinnamon, cloves, and nutmeg in a medium bowl. Beat together sugar, eggs, and butter in a large bowl until blended. Stir together prune juice and baking soda in a measuring cup until combined.
4. 4 Stir prune juice mixture and flour mixture alternately into egg mixture until well combined. Stir in mashed prunes until incorporated. Transfer batter to the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 30 to 35 minutes. Cool for 15 minutes, then remove cake from the dish and transfer to a wire rack to cool completely.
6. 6 While cake is cooling, make sauce: Add sugar, butter, cream, corn syrup, and baking soda to a small saucepan over medium heat. Bring to a boil and boil for 2 minutes.
7. 7 Slice cooled cake and serve with warm sauce.

By Sunsweet

Ingredients

• ✓ corn syrup
• popcorn
• brown sugar
• butter
• sweetened condensed milk

Instructions

1. 1 Place popcorn into a large bowl. Shake the bowl and toss gently until unpopped kernels sink to the bottom. Discard unpopped kernels.
2. 2 Combine brown sugar, corn syrup, and butter in a saucepan over medium-high heat. Cook, stirring constantly, until mixture reaches the soft-crack stage. To test, the temperature should be between 270 to 290 degrees F (132 to 143 degrees C) and a small amount of syrup dropped into cold water should form hard but pliable threads.
3. 3 Remove from the heat. Carefully pour condensed milk into the saucepan and stir until smooth.
4. 4 Pour 1/4 of the caramel at a time over popcorn, stirring well after each addition.
5. 5 Let cool for at least 10 minutes before serving.

By Aubry Canales