It took me a long time to find the right recipe for a caramel corn that I liked. I don't like it when it is too hard that it is like candy, nor do I like it too sticky. I like it perfectly in between. Because you cook this recipe to a candy stage, you can adjust whether you want it hard (hard ball stage) or soft and gooey (barely soft ball stage)
1 c. brown sugar
1/2 c. white Karo corn syrup
1 c. white sugar
1/2 c. water
1/4 t. salt
Mix and cook to a soft ball stage.
Then add:
1/2 c. butter or margarine
1/2 t. vanilla
Pour over 4 quarts popped corn.
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