Caramel Puff Corn
This Caramel Puff Corn is a buttery, sweet, melt-in-your-mouth treat! Made with rich caramel and puffed corn, it’s the ultimate easy holiday snack.
Servings: 10 people
Equipment
- measuring cups and spoons
- mixing bowl
- Mixing spoon
- Large Pot
- Candy thermometer
Ingredients
- 20 cups puffed corn
- ½ cup salted butter
- 2 ½ cups light brown sugar
- 1 cup light corn syrup
- 14 oz can sweetened condensed milk
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Place the puffed corn in an extra-large bowl and set aside. You want all 20 cups ready for the caramel.
- In a large, heavy-bottomed pot set over medium-high heat, combine the butter, brown sugar, corn syrup, sweetened condensed milk, and salt. Stir gently to melt the butter and dissolve the sugar.
- Bring the mixture to a boil. Continue cooking, stirring frequently, until it reaches the soft-ball stage (234-240 °F) on a candy thermometer or passes the soft-ball test when you drop a small amount of caramel into cold water.
- Once the caramel is ready, remove the pot from the heat and immediately stir in the vanilla extract.
- As quickly as possible, pour the hot caramel over the puffed corn. Use a large spoon or spatula to gently stir until every piece is evenly coated. Work quickly because caramel begins to set as it cools.
- Let the coated puffed corn cool for about 5 minutes, just until set. The caramel will still be slightly pliable.
- Once cool, break up any large clumps and transfer to an airtight container or serve immediately.
Notes
Cooking at Altitude Adjustments:
If you live at a higher elevation, you can absolutely make this caramel puffed corn. Caramel behaves a little differently because liquids evaporate faster and sugar reaches its stages at lower temperatures. These small adjustments keep the caramel soft, glossy, and easy to coat.- Reduce the final caramel temperature: Water boils at lower temperatures at higher altitudes, so the caramel cooks more quickly. Aim for about 2 to 3 degrees lower for every 1,000 feet above 3,000 feet. For example, at 5,000 feet, try stopping the cook at about 228-232 degrees instead of 234-240 degrees.
- Use the cold water test for extra accuracy: Your thermometer may read higher than the caramel actually is at high altitude. Use the soft ball test as your guide. Drip a little caramel into cold water. It should form a soft, flexible ball that does not retain a firm shape. If it feels too stiff, stop cooking immediately.
- Add a touch more moisture if needed: Sugar can crystallize more easily in drier air. If you have had trouble in the past, add one or two teaspoons of water or an extra tablespoon of corn syrup. This keeps the caramel smooth and more forgiving.
- Stir the caramel regularly: Evaporation happens faster at altitude, and caramel can scorch more quickly. Stir gently but consistently to help it heat evenly.
- Watch the cool time: Caramel can firm up faster at altitude. Begin checking the texture around three minutes rather than five. You want the caramel to set but stay tender enough to break apart easily.