Chocolate-cream-popcorn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies, Cyberealm | 2 | Quarts | ||
INGREDIENTS
| 2 | qt | Popped Corn |
| 1 | c | Sugar |
| 1/2 | c | Water |
| 1/3 | c | Cornsyrup |
| 1/4 | t | Salt |
| 3 | T | Margarine |
| 1/3 | c | Chocolate pieces |
| 1 | t | Vanilla extract |
INSTRUCTIONS
Lightly grease large bowl; in it, place popped corn. 2. In saucepan, mix sugar, water, corn syrup and salt. 3. Cook over moderate heat to 240 degrees F on candy- thermometer. 4. Add marggarine; when it is melted; add chocolate. 5. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. 6. When mixture is cool; store in tightly covered containers. Out of Good Housekeeping Christmas cookbook Typed by Brigitte Sealing From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 839
Calories From Fat: 295
Total Fat: 34.4g
Cholesterol: 0mg
Sodium: 497.1mg
Potassium: 86.6mg
Carbohydrates: 136.8g
Fiber: 4.9g
Sugar: 100.2g
Protein: 4.2g