Q1: Do I really need a candy thermometer?

Yes, 100%. For this specific recipe, the final texture is completely dependent on the caramel reaching the precise "firm-ball" stage of 246°F. A thermometer is the only truly foolproof way to guarantee a perfect, chewy (not soupy or rock-hard!) result.

Q2: My popcorn balls are too sticky and are falling apart. What happened?

The most common culprit is that your caramel did not reach 246°F. If the caramel is undercooked, it will have too much moisture and will not be able to set up firmly.

Q3: Can I use butter instead of margarine?

Yes, absolutely! You can substitute the 1 cup of margarine with 1 cup of salted or unsalted butter for a delicious, modern twist. The margarine is simply a classic, "Grandma's" ingredient that provides a nostalgic flavor and a slightly different, chewier texture.

Q4: Can I use light corn syrup instead of dark?

You can, but your final caramel will have a much lighter color and a milder, less robust flavor. The dark corn syrup is the key that provides that classic, deep, molasses-like caramel flavor.

Q5: How do I clean my sticky caramel pot?

It's easier than you think! Simply fill your dirty saucepan and any sticky utensils with water, place it back on the stove, and bring the water to a boil. The hot water will dissolve all the hardened caramel, making cleanup a breeze.

Old-Fashioned Caramel Popcorn Balls

Old-Fashioned Caramel Popcorn Balls (Grandma’s Classic Recipe!)

A classic, old-fashioned recipe for homemade caramel popcorn balls. A rich caramel sauce is made from evaporated milk, sugar, dark corn syrup, and margarine, and cooked to 246°F (hard-ball stage) on the stovetop. This hot, sticky caramel is then poured over a large batch of popped popcorn, tossed to coat, and shaped into balls using plastic wrap.

Author: Grace

Ingredients

8 quarts popped popcorn
2 cups evaporated milk
2 cups white sugar
1 cup dark corn syrup
1 cup margarine
⅛ teaspoon salt

Instructions

Line a baking sheet with parchment paper.
Sort through the popped popcorn to discard any unpopped kernels.
Combine the evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat.
Bring the mixture to a boil. Stir constantly until the caramel reaches 246°F (119°C) on a candy thermometer, which should take about 5 minutes.
Place the popcorn into a very large bowl. Pour the hot caramel over the popcorn in batches, stirring well after each addition to coat the popcorn evenly.
Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape the mixture into a ball.
Place the popcorn ball on the prepared baking sheet.
Repeat with the remaining mixture. Let the popcorn balls cool until set, about 15 minutes.

Notes

A candy thermometer is essential to ensure the caramel reaches the correct hard-ball stage (246°F).
Stir the caramel sauce constantly as it boils to prevent it from scorching.
Using plastic wrap is a key technique to safely and easily shape the hot, sticky popcorn balls.
You will need a very large bowl (or multiple bowls) to mix the large quantity of popcorn and caramel.

Find it online: https://www.eatswithsoul.com/caramel-popcorn-balls/