It makes a lot I often cut the recipe in half.
- Carbohydrate 918.497301169319 g
- Cholesterol 971.8 mg
- Fat 367.323720000897 g
- Fiber 0 g
- Protein 4.63652000100916 g
- Saturated Fat 232.18378 g
- Serving Size 1 1 recipe (1468g)
- Sodium 3006.93800051355 mg
- Sugar 918.497301169319 g
- Trans Fat 26.3700720008971 g
- Calories 6757 calories
Step-by-step
- Combine butter, sugar and syrup in sauce pan.
- Boil over medium heat.
- Add sweetened condensed milk stirring often.
- Bring back to a boil then remove from heat.
- Add vanilla.
- Pour mixture over the popped popcorn.
- Serve.
Removing the saucepan from the heat source too early leaves a sticky syrup that fails to coat popcorn properly, while keeping it on the burner past its peak turns sugars bitter and acrid. Achieving the correct sugar consistency relies entirely on observing changes in viscosity and bubble behavior during the boil. Combining brown sugar, corn syrup, butter, and sweetened condensed milk creates a high-sugar solution where water must evaporate until the remaining concentration reaches the soft-ball stage. Specifically, continuous stirring prevents localized burning at the pan bottom while dairy solids undergo Maillard browning. Watch for the foam to transition from large, watery bubbles to a thick, glossy, amber-toned emulsion that coats the back of a metal spoon cleanly. This visual transformation indicates that the water content has dropped sufficiently. Stirring in the vanilla off the heat preserves volatile aromatic compounds that would otherwise flash off at high temperatures. Quantities producing large batches can overwhelm standard bowls, so dividing popped kernels across two wide vessels ensures even distribution during coating.
