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POPCORN BALLS

Source of Recipe


HELEN BUTTERWORTH



List of Ingredients



• 2 1/2 QTS POPPED CORN
  
• 1 CUP SUGAR
  
• 1/2 CUP COLD WATER
  
• 1/4 CUP LIGHT CORNSYRUP
  
• 1/2 TSP SALT
  
• 1 TSP VINEGAR
  
• 1/2 TSP VANILLA
  






Instructions



1. MEASURE POPPED CORN INTO BUTTERED 4 QT BOWL OR LARGER
   
   
2. COMBINE SUGAR, WATER, CORNSYRUP, SALT AND VINEGAR IN SAUCEPAN.
   
   
3. STIR UNTIL DISSOLVED, COVER AND BOIL BRISKLY FOR 3 MINUTES.
   
   
4. UNCOVER AND BOIL TO HARD BALL STAGE OR 260 DEGREES ON A CANDY THERMOMETER
   
   
5. ADD VANILLA AFTER REMOVING FROM HEAT
   
   
6. POUR SLOWLY ON CORN STIRRING WITH A BUTTERED SPOON
   
   
7. HANDLE GENTLY DO NOT PACK
   
   
8. BUTTER HANDS