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Halloween Caramel Popcorn Balls




Source of Recipe


Aunt Saunny

Have 3 quarts of popped corn and put into a large bowl and set aside to keep warm. In a heavy sauce pan, mix:

1 cup firmly packed brown sugar
3/4 cup white corn syrup
2 teaspoons cider vinegar
1/4 teaspoon salt

Over low heat stir this until sugar is dissolved, then increase heat and cook rapidly without stirring. Cook to 280° on a candy thermometer. Then when this mixture reaches 280°, gradually stir in 1/3 cup of undiluted evaporated milk and continue cooking to 280° again. Remove from heat and add 1 teaspoon vanilla and stir. Then slowly pour over the popped corn. Stir quickly through the corn with a long handled fork. Dot with 2 tablespoons butter. With buttered hands, form into balls the desired size. Makes about 15 three inch balls. Note: When cooking the syrup, while it is cooking, wash down the crystals that form on the sides of the pan, using a pastry brush dipped in water.