CANDY CORN POPCORN BALLS

Gooseberry Patch recipe card
Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups sugar

  • 1

    cup corn syrup

  • 1/2

    tsp cream of tartar

  • 1

    tblsp butter

  • 1/2

    tsp baking soda

  • 6

    quarts popped popcorn

  • 1-1 1/2

    1-1 1/2 cup candy corn

Directions

Heat sugar, corn syrup, cream of tartar and butter in a heavy saucepan to 270 degrees on a candy thermometer (hard ball stage); remove from heat. Carefully stir in baking soda. Pour over popped popcorn; toss to coat. When just cool enough to handle, mix in candy corn and form into 3 inch balls using buttered hands. Set aside to cool completely. Wrap individually in plastic wrap or cellophane; store in airtight container.

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