1 c. Eagle Brand, condensed milk
1 c. white syrup
3 c. brown sugar
1/2 c. butter (1 cube)

Cook over low heat, stirring constantly until soft ball stage or 240 degrees on candy thermometer. Remove from heat. Add 1 teaspoon baking soda and pour over 10 quarts popped corn. Bake in 250 degree oven, stirring every 15-20 minutes.