Soft Caramel Corn

Soft Caramel Corn

50 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  AUBRY5

“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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Adjust Servings

Original recipe yields 10 quarts



  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 (50)

Rate This Recipe


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.



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 :)

W.E. the Cook

W.E. the Cook

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

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Amount Per Serving (40 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 111 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Classic Caramel Corn


next recipe:

Caramel Corn III