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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

POPCORN BALLS Recipe

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This recipe for POPCORN BALLS is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
1/4 cup butter
1/3 cup white corn syrup
3/4 tsp. salt
1/3 cup water
3/4 tsp. vanilla
3 qts. popped corn
Directions:
Directions:
If you pop 2 large pots of popcorn and double the syrup recipe and it makes enough for a large steel bowl full, and enough for a crowd. It is also best to have more syrup than less because dry popcorn is not tasty. It is best to keep the popcorn warm to aid in stirring the syrup into the pop corn.

Stir and cook together; white corn syrup, sugar, water, butter and salt until sugar is dissolved. Continue cooking without stirring (270º) *Note 1: I prefer cooking only until 250º to have chewier popcorn balls and not hard and crunchy ones.

*Note 2: It is wise to use a candy thermometer for best results.

Continue cooking without stirring until syrup forms a brittle ball when dropped into cold water. Add vanilla and color if desired.

Pour syrup slowly over popped corn, mix well to coat every kernel. Grease hands with butter before shaping balls, or dip hands into cool water to keep from burning hands.
Number Of Servings:
Number Of Servings:
12 medium size balls
Personal Notes:
Personal Notes:
My Mom made this recipe for us when we were little kids from the Jolly Time Popcorn Bag.
I received the recipe from her in 1960's while living in Cucamonga, California

 

 

 

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