Chocolate Covered Caramel Corn



1 ¼ C White Corn Syrup

3C Brown Sugar

1 Can (15 ½ oz) sweetened condensed milk

½ C Butter

3 gal popped corn


1 1/2 cups White Chocolate Chips

1 1/2 cups Milk Chocolate Chips

In a heavy medium sized saucepan, combine corn syrup and brown sugar.  Cook and stir until it comes to a boil.  Then stir in sweetened and condensed milk and bring to a boil, while stiring.  Add butter, while stirring.  Cook to soft ball stage.  Pour over popcorn 1 gal. at a time and stir well.   Place popcorn on cookie sheet and into a 250 degree oven and cook for 15 minutes or until the caramel hardens when you take a piece out and cool it.   Place on wax paper to cool.

Then place 1 cup of milk chocolate chips (do the same with white chocolate chips) in a Ziploc baggie and melt in microwave 30 seconds at a time.  Clip the corner of the bag and drizzle on cooled popcorn, break into pieces after  the  chocolate hardens and eat!

Comments & Reviews

  • Kearna, yours looked much prettier than that image on this post. I am going to change it if I can get a decent photo. 🙂

  • We air popped the corn, and then used Paula Deen’s grandmothers recipe. It uses: 1 cup of Butter, 2 cups of Packed Brown Sugar, 1 tsp. salt, 1/2 cup light Corn Syrup, and 1 tsp Baking Soda.
    Preheat oven to 200 degrees.
    In a large sauce pan, combine 1st 4 ingredients, and boil for 5 minutes. Remove from heat. Stir in the Baking soda( will foam up). Stir well. Pour over 8 quarts of popped corn. Stir to coat well. Place coated popcorn in 2 large jelly roll pans, or a large roaster. place in preheated oven, and stir every 15 minutes for an hour.

    I added about 1 tsp of ground cinnamon to the caramel mixture. You could also drizzle the melted chocolate on this after it’s baked. Allow to dry, and store in an airtight container or large ziplog bags. Enjoy.

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