Popcorn Balls

A traditional favorite at Halloween and Christmas, popped corn with a candy coating of molasses and corn syrup is fun to make for both kids and adults. Add some nuts and you have a similar confection . . .

1 cups corn syrup

cup molasses

tsp salt

2 tbsp white vinegar

4 tbls butter

16 cups popped corn

Find the RECIPE INDEX page . . .
Combine syrup, molasses, salt, and vinegar in heavy 3 quart saucepan. Keeping the syrup boiling, cook to hard ball stage (256° F), stirring carefully to prevent burning. Remove from heat and add butter, stirring just enough to mix. Slowly pour the cooked syrup over the popped corn; mix well. Butter hands lightly and quickly shape mixture into balls.  
This should take about half an hour. The syrup should become thick and dark (like taffy).  

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