Ingredients Jump to Instructions ↓

  1. 1/2 pounds Popping corn

  2. 2 cups Light brown sugar

  3. cup White Karo syrup

  4. cup Boiling water

  5. 2 tablespoons Vinegar

  6. 2 teaspoons Cream of tartar

  7. 2 tablespoons Margarine or butter; melted

  8. teaspoon Baking soda

  9. 2 teaspoons Vanilla

Instructions Jump to Ingredients ↑

  1. Pop the corn and place in a large pan. Combine sugar, syrup, water and vinegar in saucepan; heat to boiling and add cream of tartar. Boil to soft ball crack stage (275-280F). Remove from heat and add margarine or butter, baking soda and vanilla. Mix well before pouring over the popped corn. Form into balls. Wrap balls in waxed paper to store. Sent by Pat Hanneman; Recipe provided by Liz Caesar on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Cook and Tell: Betty Withey of Riverside, CA Posted to MC-Recipe Digest by Kitpath on May 13, 1998


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