2 C. Sugar 2/3 C. half & half, cream or whole milk 1 Tablespoon White Karo Syrup 1/4 Tsp Salt 1 Tsp Vanilla Few drops of Red Food coloring – Cook in a saucepan on a medium heat, stir well and cook until sugar is fully dissolved before allowing the mixture to boil (this is extremely important to avoid rendering the popcorn too sugary). Continue to cook, stirring occasionally to 230 degrees - or apply cold water test till it’s a slightly firm ball. Pour over 6 quarts of popcorn and stir till well coated. Pour out on table to let dry and cool if desired.