Chocolate-cream-popcorn

Yield: 2 quarts

Measure Ingredient
2 quarts Popped Corn
1 cup Sugar
½ cup Water
⅓ cup Cornsyrup
¼ teaspoon Salt
3 tablespoons Margarine
⅓ cup Chocolate pieces
1 teaspoon Vanilla extract

1. Lightly grease large bowl; in it, place popped corn. 2. In saucepan, mix sugar, water, corn syrup and salt. 3. Cook over moderate heat to 240 degrees F on candy- thermometer. 4. Add marggarine; when it is melted; add chocolate.

5. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. 6. When mixture is cool; store in tightly covered containers.

Out of Good Housekeeping Christmas cookbook Typed by Brigitte Sealing

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