| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Firmly packed dark brown sug |
| 3/4 |
c |
Light corn syrup |
| 3/4 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
| 1 |
ts |
Vanilla extract |
| 6 |
|
Quarts popped corn |
INSTRUCTIONS
Halloween. Combine sugar, corn syrup, water, and salt in a saucepan; cook
over low heat, stirring gently, until sugar dissolves. Cook over medium
heat, without stirring, to hard ball stage (254 degrees). Remove from heat,
and stir in butter and vanilla.Place popped corn in a large pan. Pour hot
syrup over top, stirring well with a wooden spoon. Grease hands with
butter, and shape mixture into balls. Place on wax paper to dry. Wrap in
plastic wrap, and store in a cool, dry place. Yield: about 2 dozen.
Posted to EAT-L Digest 04 Sep 96
Date: Thu, 5 Sep 1996 10:23:04 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”