This recipe for Carmel Popcorn Balls, by Janice Baker, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 T margarine 1 c brown sugar 1/2 c light corn syrup 2/3 c or 1 can of sweetened condensed milk (7 1/2 oz) 1/2 tsp. vanilla 5 c popped corn
Combine margarine, brown sugar and syrup in saucepan. Bring to boil over medium heat. Stir in milk, turn to low heat. Continue cooking, stirring constantly, until mixture form a soft ball. 234 to 238 degree. Remove from heat and stir in vanilla. Pour over popped corn. Stir then make balls.
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