| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Popping corn |
| 2 |
c |
Light brown sugar |
| 2/3 |
c |
White Karo syrup |
| 2/3 |
c |
Boiling water |
| 2 |
tb |
Vinegar |
| 2 |
ts |
Cream of tartar |
| 2 |
tb |
Margarine or butter; melted |
| 1/8 |
ts |
Baking soda |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Pop the corn and place in a large pan. Combine sugar, syrup, water and
vinegar in saucepan; heat to boiling and add cream of tartar. Boil to soft
ball crack stage (275-280F). Remove from heat and add margarine or butter,
baking soda and vanilla. Mix well before pouring over the popped corn. Form
into balls. Wrap balls in waxed paper to store.
Sent by Pat Hanneman; Recipe provided by Liz Caesar
<www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and
converted by MC_Buster.
Recipe by: Cook and Tell: Betty Withey of Riverside, CA
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13,
1998
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