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Ingredients Jump to Instructions ↓

  1. 4 quarts popped popcorn

  2. 2 ounces unsweetened chocolate

  3. 2 cups sugar

  4. 1/2 cup light corn syrup

  5. 1 cup water

Instructions Jump to Ingredients ↑

  1. Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic wrap. Yield: 1 dozen.

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