Elizabeth Daisy

So this recipe is an oldie but a goodie. It was my husbands grandmothers. Unfortunately I never got to meet her, she passed away from Alzheimer while we were dating. One of her daughters made a cook book out of Grandma Fish’s favorite recipes. Yeah, her last name was Fish, how cool is that? We actually use several of her recipes and I like the connection of food she cooked that I now cook. I like that I feel closer to this woman I’ve never met. Recipes can reveal so much about a person.

I did tweak the recipe though. Ok, I take credit but it was really my husbands idea. We had a competition one night to see who’s caramel popcorn was better. Well, lets just say I lost. He added marshmallows to his grandma’s recipe and it was fantastic. The marshmallow’s make it so the caramel really doesn’t set up so it’s soft and gooey. The version never really sets up. So the next day you’re not taking out a jack hammer to get to the bottom of the bowl. Face it, we all dig to the bottom for the caramel that found its way down there. Now there is no digging and there is no need to get to the bottom because it’s all good.

Here’s Grandma Fish’s caramel corn.

1 can sweetened condensed milk

1 cup white corn syrup

2 cups brown sugar

1/4 cup margarine

10 large marshmallow’s (I added this part and it’s completely optional)

6 quarts popcorn, popped

Combine syrup, sugar and margarine in saucepan. Bring to a boil over medium heat. Add milk slowly. Add marshmallow’s and melt. Once marshmallow’s are melted pour over popcorn and mix.