| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Water |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Light corn syrup |
| 1 |
ts |
Vinegar |
INSTRUCTIONS
Keep popped corn warm (or pop after the rest of the recipe is prepared).
Cook all ingredients listed above, except the vanilla, until hard-ball
stage. Remove from heat and add vanilla.
Note: This recipe from my grandmother was one of my favorites as a child.
I've given you the recipe as she had written it. I remember watching her
form the balls (they looked huge to me then; probably 5" in diameter). You
have to do it fast, but you have to cool the syrup sufficiently, I would
think! Quite a trick, I should think. I suspect that lightly oiling your
hands with a flavorless vegetable oil would make it easier to work with).
Posted to TNT Recipes Digest, Vol 01, Nr 942 by Melissa Tarleton
<meltimnick@mindspring.com> on Jan 16, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”