Caramel Popcorn Balls

Trick or Treat everyone. I made up some caramel popcorn balls for a bake sale at church today and I wanted to share the recipe. I hope you enjoy these gooey treats as much as I do.

Caramel Popcorn Balls (double recipe)
½ cup margarine (Note #1)
2 cups light or dark brown sugar
1 cup light Karo syrup
1 can Eagle brand condensed milk
1 Tsp vanilla
5 quarts popped corn (white hull-less is best)
1/2 stick of butter for your hands

(Note #1: This recipe uses both margarine and butter. Cook caramel mixture using margarine, not butter, to help the caramel set up faster so the balls stay together better. The butter is used on your hands to prevent the caramel from sticking to your hands)
Warning: The hot caramel mixture will be poured over the popped corn and may melt plastic bowls. Recommend using glass bowls.

Divide popped corn into 3 large glass bowls. Spread 2 ft long section of wax paper.
In 3-quart saucepan, combine margarine, sugar and syrup. Stir well and bring to boil over medium heat. Stir in Eagle milk. Bring to boil stirring constantly to prevent burning on bottom. Bring to Soft Ball Stage – gets there quickly. Remove from heat and add vanilla. Slowly pour hot mixture over popcorn in bowls. Carefully turn popcorn in bowls, adding more as necessary, to distribute hot caramel. Allow to set 2 or 3 minutes so caramel will not burn your hands. Butter both hands. Make the balls squeezing just hard enough for them to stick together and place the balls on wax paper. Ready to eat. Makes about 30 softball-sized popcorn balls.