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after School Snacks recipe added on 6/22/2014
1 CUP WHITE SUGAR 1/3 CUP WHITE CORN SYRUP 1/3 CUP COLD WATER 1/4 CUP BUTTER or cut one stick in 1/2 2 tsp. SALT 3 QT .UN SEASONED POPPED CORN-----TRY TO REMOVE ALL UN POPPED CORN--- PUT SUGAR-SYRUP-WATER-BUTTER AND SALT IN A 4 QT.SAUCE PAN COOK OVER HIGH HEAT-- STIR JUST TILL SUGAR IS MIXED WITH BUTTER AND SYRUP THEN COOK WITH OUT STIRRING TILL IT FORMS A BRITTLE BALL IN A DISH OF COLD WATER (270) DEGREES WHEN READY STIR IN 1 TSP. OF YOUR FAVORITE EXTRACT FOR FLAVOR ( it will look frothy and will run off the spoon in one thick stream only (I have never used a thermometer-) BUT YOU CAN TO BE SAFE. ( IF NOT USING A THERMOMETER) - STIR ONLY at the beginning to get the sugar -butter-and syrup all mixed up --then when it starts to boil all ON the top -turn heat down a little just so it is still boiling and dip in a wood spoon once every 2-3 min WHEN IT IS really thick IT WILL RUN OFF THE SPOON IN 1 thick stream NOT 2 ADD VANILLA OR WHAT EVER FLAVOR YOU WANT-- STIR JUST TO MIX IT IN AND POUR OVER CORN IN A LARGE TUPPERWARE BOWL-STIR TILL IT IS COOL ENOUGH TO HANDLE AND IT STARTS TO STICK TOGETHER ON ITS OWN. I WET MY HANDS UNDER COLD WATER-SHAKE IT OFF (or you can put butter on your hands too) DO NOT PRESS THE BALLS TOO HARD THIS MAKES THE balls TASTE TOUGH AND HARD If they stay together just set them aside to cool (I wear small sandwich plastic bags on my hands with butter on them when making balls and use the same type of bag to bag them for treats for kids) I have put it in a cake pan--press down with wood spoon and cut like bars.
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