Popcorn Balls

Description:

Hard to Beat Favorite For Kids and Grown-ups Alike

Cooking Time:

Refer to Recipe

Ingredients:

• 1 cup C&H® or Domino® Granulated Sugar
• 1/8 tsp. salt
• 1/4 cup water
• 1 tbsp. corn syrup, light
• 3 to 4 drops food color (optional)
• 1 tsp. vanilla
• 6 to 8 cups popped corn, fresh
• butter or margarine

Instructions:

Grease large cookie sheet. In 5-quart Dutch oven heat sugar, salt, water, corn syrup and food color, stirring constantly, until sugar dissolves. Increase heat and boil, without stirring, until mixture reaches 246°F on candy thermometer (firm ball stage). Using clean pastry brush dipped in cold water or wet paper towel wrapped in tines of fork, wash down sugar crystals from side of pan. Swirl pan frequently to prevent burning. Remove from heat; stir in vanilla and popped corn. Stir until evenly coated. Turn out on cookie sheet. Butter hands and shape into balls. Cool. Hints: To attach a loop, mold popcorn around knotted ends of 6-inch length of ribbon or heavy cord, leaving the loop exposed.

Serving Size:

Makes 6 to 8 popcorn balls