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| Popcorn Balls |
A popular Halloween treat, popcorn balls can be average or extraordinary. Once you
master the candymaking involved, you can experiment to your heart's content, adding
any number of ingredients like crumbled cookie, candy corn, cinnamon red hots, and
more! The options are truly endless!
Molasses Popcorn Balls
The molasses gives these popcorn balls a wonderful "vintage" taste.
Ingredients
4 quarts popped corn
2 cups molasses
1 cup sugar
1/2 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon baking soda
Method
Heat molasses, sugar, butter, and salt, in 4 quart kettle over medium heat, stirring
constantly until mixture reaches the hard ball stage, 260 degrees on your candy
thermometer; remove from heat, add soda and mix well. Pour over popped corn,
stirring so that each kernel is coated. Form into a ball with well buttered hands
QUICKLY!
Chocolate Popcorn Balls
Ingredients
1/2 cup sugar
1/4 cup unsalted butter
4 quarts popped corn
1/2 cup salted peanuts, optional
2 tablespoons cocoa
1/2 cup light corn syrup
1/2 teaspoon salt
Method
Heat sugar, corn syrup, butter, cocoa and salt to boiling in 4 quart kettle over medium
heat, stirring constantly until mixture reaches the hard ball stage, 260 degrees on your
candy thermometer; remove from heat. Stir in popped corn. Cook and stir until
popcorn is coated, about 2 minutes. Cool to lukewarm. Shape in 3-inch balls. Place on
waxed paper. Cool.
master the candymaking involved, you can experiment to your heart's content, adding
any number of ingredients like crumbled cookie, candy corn, cinnamon red hots, and
more! The options are truly endless!
Molasses Popcorn Balls
The molasses gives these popcorn balls a wonderful "vintage" taste.
Ingredients
4 quarts popped corn
2 cups molasses
1 cup sugar
1/2 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon baking soda
Method
Heat molasses, sugar, butter, and salt, in 4 quart kettle over medium heat, stirring
constantly until mixture reaches the hard ball stage, 260 degrees on your candy
thermometer; remove from heat, add soda and mix well. Pour over popped corn,
stirring so that each kernel is coated. Form into a ball with well buttered hands
QUICKLY!
Chocolate Popcorn Balls
Ingredients
1/2 cup sugar
1/4 cup unsalted butter
4 quarts popped corn
1/2 cup salted peanuts, optional
2 tablespoons cocoa
1/2 cup light corn syrup
1/2 teaspoon salt
Method
Heat sugar, corn syrup, butter, cocoa and salt to boiling in 4 quart kettle over medium
heat, stirring constantly until mixture reaches the hard ball stage, 260 degrees on your
candy thermometer; remove from heat. Stir in popped corn. Cook and stir until
popcorn is coated, about 2 minutes. Cool to lukewarm. Shape in 3-inch balls. Place on
waxed paper. Cool.