POPCORN BALLS
- 6 quarts popped corn.
- 1 pound sugar.
- 1 pound glucose.
- ½ pint water.
- Vanilla flavor.
Put the sugar, glucose and water into a kettle and stir until it commences to boil. Put in the thermometer and cook to 240. Add vanilla. Pour the syrup slowly over the corn, stirring well. Moisten the hands with cold water and take out the desired amount of corn, pressing it into a ball.
Maple sugar may be used instead of the white. For a variety, color the white syrup pink and flavor with strawberry.
Have the corn slightly warmed in the oven, so that when the batch is done cooking, you can get the corn and syrup mixed good, and the balls moulded up before it gets too cold.