"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carmel Popcorn Balls Recipe

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This recipe for Carmel Popcorn Balls, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Baker
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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