4 tbsp. butter
1 c. brown sugar
1/2 c. corn syrup
2/3 c. Eagle brand milk
1/2 tsp. vanilla
5 qt. popped corn

Combine butter, brown sugar and syrup in saucepan. Bring to boil on medium heat. Stir in condensed milk, turn to lowest heat and continue cooking, stirring constantly, until mixture forms a soft ball (234 to 238 degrees). Remove from heat and stir in vanilla. Pour over popped corn and stir to coat all kernels. Butter hands lightly to shape into 3 1/2 inch balls. Place on waxed paper. Makes about 15 popcorn balls.