INGREDIENTS

INSTRUCTIONS

About 2 hours before serving or day ahead:
Place popped corn in a large open roasting pan and set in 225 F oven to
keep warm.
Meanwhile, in a 5-qt.Dutch oven over medium heat, heat sugar, corn syrup,
margarine or butter, salt and water to boiling, stirring constantly until
sugar completely dissolves. Set candy thermometer in place and continue
cooking, without stirring, until temperature reaches 250 F or hard ball
stage.  Remove saucepan from heat; quickly stir in vanilla.
Pour hot syrup mixture over popcorn, tossing to coat well. Set aside about
2 cups popcorn mixture for snowman's hat. Wearing clean rubber gloves (for
handling hot mixture), shape remaining mixture popcorn into 2 balls, one
slightly larger.  On large plate, place smaller popcorn ball on top of
larger popcorn ball to form snowman's body. Shape reserved popcorn mixture
into coneshaped hat; place on top of snowman's head.
In a mall bowl, mix confectioner's sugar with 1 1/4 tsp water to form a
thick pasty frosting.  Cut snowman's mouth from fruit roll; cut remaining
fruit rolls into strips. Attach strips around neck for scarf and on hat for
decoration.  With frosting, attach 1 green gumdrop to snowman' face for
nose, and 2 purple gumdrops for eyes. With frosting, attach remaining green
gumdrops around base and on tip of hat. With frosting, attach raisins to
snowman's body for buttons.
Source: Good Housekeeping Holiday Best 1992, p. 90
Uploaded by Mary A. Hochberg
MM by Cathy Svitek

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