Halloween: goblin balls
24 Balls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Popped corn |
| 1 | cup | Granulated sugar |
| ½ | cup | Corn syrup |
| ⅓ | cup | Water |
| 1 | tablespoon | Butter |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 1 | cup | Orange and black gumdrops or jujubes, chopped |
Directions
Currants and diced apricots can replace the candy.
Place popped corn in bowl; set aside.
In small saucepan over medium-high heat, bring sugar, corn syrup, water, butter and salt to boil; cook, stirring, until sugar dissolves. Cook, without stirring, for 10 minutes or until at hard-ball stage of 254F 123C on candy thermometer, or until ½ ts syrup dropped into cold water forms rigid but still slightly pliable ball. Remove from heat. Wearing oven mitts to shield against splatters, carefully stir in vanilla.
Pour over popped corn; using greased spoon, toss until coated. Stir in candy. Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.
Source: Canadian Living magazine, Nov 95 Presented in article "Kids & Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...