John and Linda Judy. From the 1997 Crescent 18th Ward cookbook. 1 C. white corn syrup 2-1/2 C. brown sugar 1 can Eagle Brand (or other) sweetened condensed milk 1/2 C. butter 1 tsp. vanilla 4 gallons popped popcorn, still warm First, cover your counter with waxed paper, and have an assistant start popping popcorn. Four gallons is one almost-full brown paper grocery bag. Boil corn syrup and brown sugar. Add the can of milk and cook to soft ball (between 234° and 244°, if you have a candy thermometer). Add butter and vanilla, and stir until smooth. Put the popcorn into a large mixing bowl (or bowls). Pour the caramel over the popcorn, stir it lightly, and then spread it out on the counter that you carefully covered with waxed paper. Eat it warm, eat it cold; it doesn't matter.