Making Caramel Popcorn
20 Steps -- Step 11

Cooking the Syrup

You will need to stir well the ingredients until it liquidizes. At first the sugar and corn syrup needs to liquidize to keep from burning or scorching. Here you see the candy thermometer hanging on the side of the pan to test the temperature. The syrup must be heated to a temperature of 248 degrees F (Firm Ball Stage). When it reaches this temperature take it off the stove quickly. Make sure the bottom of the candy thermometer does not touch the bottom of the pan or an incorrect temperature will be read. When reaching the correct temperature the syrup will be clear.