Carmel Popcorn, Darlene Purser Bair

1 cup brown sugar
2 cups white sugar
1 cup syrup
1 cup milk
1 cup cream
2 cups margerine

Cook to a medium firm soft ball. Take off the stove and stir in: 4 tsp vanilla. Pour over popcorn and stir until it is all covered.

It says cook to a firm soft ball, but not to a firm ball or it will be a little stiffer. I cover the popcorn with saran wrap if it sits overnight.

 

Darlene Purser Bair