Tuesday, July 30, 2013

Popcorn Balls (as written many years ago by Shirly Cross)

2 cups molasses
2 cups sugar
2 tblsp vinegar
butter
2 tsp vanilla
1-2 tsp salt

Boil all ingredients in a large pot until brittle when a few drops are placed in a glass of water.  Add a piece of butter the size of an egg (1/4 cup), vanilla and salt.  Pour over popped corn and form into balls. 

Sidenote: I had to laugh at the terminology of add butter the size of an egg, especially because I just purchased the King Arthur Flour cookbook which went into detail on how to decipher this exact phrase and its past use in cooking.  Loved it so I left it!

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