Caramel Popcorn Balls

4 Tbsp butter or margarine
1 cup brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk (1/2 of a 15 oz can)
1/2 tsp vanilla
5 quarts popped corn

In saucepan combine butter, brown sugar and corn syrup. Stir well and bring to boiling over medium heat. Stir in milk; simmer, stirring constantly, until mixture cooks to soft-ball stage (234F to 238F ). Stir in vanilla.

Pour syrup over popped corn and stir well until kernels are coated. Warning: mixture is very hot. Butter hands lightly; shape coated popcorn into balls about 3 1/2 inches diameter. Makes about 15 balls.

Note: The syrup cooks a long time before it reaches soft ball stage, but then the temperature jumps quickly. At higher altitudes, check by dropping a small amount into cold water, as it forms a soft ball before it reaches the suggested temperature.

Form the balls quickly as they will harden as soon as cool.

From Better Homes and Gardens Cookies and Candies, 1966.