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Grandmas Fisher's Popcorn Balls Recipe

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This recipe for Grandmas Fisher's Popcorn Balls is from Pam's Personal 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:  
4 quarts popped corn
2 cups granulated sugar
⅔ cup boiling water
2 tablespoons vinegar
⅔ cup lite Karo syrup
2 teaspoons cream of tartar
2 tablespoons butter
2 teaspoons vanilla
⅛ teaspoon baking soda
Directions:
Directions:
Pop corn and sort for old maids, place in large bowl. In a heavy saucepan on medium heat combine sugar, boiling water, vinegar and Karo. Bring to soft boil to soft ball stage stirring occasionally. Remove from heat and add cream of tartar, butter, vanilla and baking soda. You can also add 2-3 drops of food color at this time. Stir vigorously. Pour over corn and using a rubber spatula turn over corn and ensure popcorn is coated. Form into balls
Personal Notes:
Personal Notes:
To determine soft ball, place an ice cube in a small bowl of water. After about 5 minutes on boil, lift up wooden spoon to test when the syrup begins forming a string. Place a small amount in the bowl and gather up the syrup in your fingers. If it forms a small soft ball, that you can easily press between your fingers you are there.

As a side note, if you tap the ball against the side of your bowl and it stays together and makes a hard sound, you are at hard ball stage.You can also use a candy thermometer, but it doesn't need to be that precise. The softer the ball, the longer the popcorn balls will stay a little gooey when cool. The "harder" the soft ball, the crunchier the popcorn ball will be when cooled.

 

 

 

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