Caramel Popcorn

I got this recipe from my friends cooking blog (thanks, Leslie!)- we tried it this week and it was so good- not only that, but it really does stay soft for days and days afterward!

Grandma Elsie's Famous Caramel Corn

4 to 6 batches of popped corn / remove the un-popped kernals and
hulls. Set aside.

In a heavy metal pan combine;
1 cup KARO syrup
1 box or 2 1/3 cups packed brown sugar
Stir together and bring to a rolling boil. Be careful not to scorch.
Reduce heat but maintain boil for 2 1/2 minutes.
Remove from heat and add:
1 cube butter or margarine
1 can sweetened condensed milk
1 tablespoon real vanilla
Mix well and pour and toss over popped corn.
Best served while still warm. Grab a napkin and begin to eat!