| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Candies, Halloween |
24 |
Balls |
INGREDIENTS
| 8 |
c |
Popped corn |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Corn syrup |
| 1/3 |
c |
Water |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
c |
Orange and black gumdrops or jujubes, chopped |
INSTRUCTIONS
Currants and diced apricots can replace the candy.
Place popped corn in bowl; set aside.
In small saucepan over medium-high heat, bring sugar, corn syrup, water,
butter and salt to boil; cook, stirring, until sugar dissolves. Cook,
without stirring, for 10 minutes or until at hard-ball stage of 254F 123C
on candy thermometer, or until 1/2 ts syrup dropped into cold water forms
rigid but still slightly pliable ball. Remove from heat. Wearing oven mitts
to shield against splatters, carefully stir in vanilla.
Pour over popped corn; using greased spoon, toss until coated. Stir in
candy. Wearing rubber gloves, form into 2-inch balls; let cool on baking
sheet.
Source: Canadian Living magazine, Nov 95 Presented in article "Kids & Fun:
Happy Halloween" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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