5 qt Popped popcorn, warm
2 c Sugar
1/2 c Light corn syrup
1 1/2 c Water
1 ts Vinegar
1/2 ts Salt
1 ts Vanilla
Keep corn hot & crisp in slow oven (300°F). Boil sugar, syrup, water
and salt until 254°- 260°F. Add vanilla and vinegar and boil to
264°F. Food coloring can be added at this point. Slowly pour over
corn, stirring well so every kernel is coated. Press into balls and
let cool until hard. Wrap in plastic wrap.
Mary was a spinster neighbor when I was a child who had to be the
youngest woman I have ever know and the best substitute grandmother a
child could have ever wished for. She knew that her mother had been
making this recipe as far back as 1880.
