| 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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