Caramel Cheesecake Popcorn Balls
 
 
Ingredients
  • 6 quarts popped popcorn
  • ½ stick butter
  • 8oz. package cream cheese
  • 2 c. Sugar
  • ¼ c Water
  • 14 oz. Can Sweetened Condensed Milk
  • 1 Tbs Vanilla
  • 1 tsp Almond Flavor
  • 1 tsp Butter Flavor
Instructions
Prepare popcorn:
  1. Pop the popcorn using an air popper or pot according to directions on package.
  2. Pour the popped popcorn back and forth between two large bowls to find and remove unpopped kernels.
  3. Put all popped popcorn back into metal bowl.
Prepare Caramel Cheesecake Topping:
  1. Add all ingredients, except popcorn, to a nonstick pot.
  2. Cook and stir constantly until the temperature of the syrup reaches 260* - 275* F. If allowed to cook to above 260*, the cheesecake flavor will more fully develop.
  3. This was my first batch of syrup. I thought I was suppose to cook it to a higher temperature. WRONG!!
  4. I poured out the foaming butter when this batch separated. It was obvious that my syrup wasn't a syrup any more. However, it tasted fabulous!! If I had thought about it, I could have spread it out on wax paper, broken it with a hammer, and had wonderful, wonderful tasting candy. Unfortunately, I threw it away.
  5. Carefully pour syrup over popcorn and mix with quickly with rubber spatula to distribute topping as evenly as possible.
  6. Use the Jiffy Pop Popcorn Baller to create a perfectly round popcorn baller. No popcorn baller available? Use your hands, but it's VERY HOT, so be VERY CAREFUL!!!
  7. Allow popcorn balls to cool, then bag or store in airtight container.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/caramel-cheesecake-popcorn-balls/