| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chocolate, Candies |
50 |
Servings |
INGREDIENTS
| 8 |
c |
Popped corn |
| 1 |
c |
Sugar |
| 1/3 |
c |
Light corn syrup |
| 1/3 |
c |
Hot water |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Vanilla |
| 1 |
lb |
Chocolate coating |
INSTRUCTIONS
Measure popped corn into a large bowl. In a small saucepan, combine sugar,
syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove
lid and add thermometer. Cook to 270 degrees; remove from heat and stir in
vanilla. Pour cooked syrup over the popped corn, stirring to coat corn.
Cool completely, then run through a food chopper. Melt chocolate coating in
top of double boiler. Stir ground popcorn into chocolate, using as much
popcorn as the chocolate will hold. Pack into chocolate lined molds or roll
out between waxed paper and cut into shapes with cookie cutters or knives.
Makes about 50 pieces.
Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
Mildred Brand, Milwaukee, Wis. 53201
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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