aper.
Place the popped popcorn into a large heat-proof
Pour popcorn into a large bowl.
Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.
Sort through popcorn, discarding unpopped kernels.
Combine
Cook first 3
ingredients
until you get a hard ball in cold water.
Add
vinegar
and
butter.\tPour
over
popcorn. Careful, mixture will
be
hot.
Take a handful of popcorn and roll into a ball.
If hands get too sticky, put some butter on them.
ery large bowl. Add popped popcorn and your selection of the
Bring the first 3 ingredients to a boil.
Add milk.
Cook to soft ball stage and add vanilla.
Pour over popcorn and make into ball.
In a heavy saucepan over low heat, slowly heat butter and marshmallows, stirring constantly until melted and smooth.
Add food coloring if you like and stir until evenly blended.
Pour over popcorn and mix until well coated.
Form into shapes, using lightly buttered hands to protect them from the heat or press into balls using the Jolly Time popcorn ball maker or assorted molds.
Combine popcorn, pecans and chocolate in a large bowl.
In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
Pour over popcorn mixture, toss until well coated.
Dampen hands, shape mixture into 2 1/2 inch balls.
Cool completely on greased aluminum foil.
Wrap each popcorn ball in cellophane or plastic wrap.
Put sugar, syrup and butter in saucepan.
When it boils, add vanilla.
Pour over popcorn.
Shape into balls.
like soft caramel) forms a ball.
Remove from heat and
edium heat.
Place popped popcorn in a large bowl. Pour
Melt margarine in a large saucepan over medium heat.
Add in marshmallows and stir continuously until smooth.
Add in food coloring until desired color.
Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
Stir in popcorn and turn heat to low.
Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
Shape into popcorn balls.
Cover each ball with Saran wrap.
Mix sugar, honey, water, butter and salt in a saucepan. Bring to a boil - DO NOT STIR. Boil the mixture about 10 minutes until a drop of it forms into a ball in a cup of cold water.
Coat the bowl of popcorn with the syrup mixture and add popcorn until well mixed.
Form into balls, sticky but scrumptious.
Place popcorn in a large roasting pan; keep warm in a 250 degree oven.
Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt.
Cook and stir over medium heat until mixture comes to a boil.
Cook, stirring occasionally, until a candy thermometer reads 250 degrees (hard ball stage).
Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool.
Break into pieces. Store in an airtight container.
Measure popped corn into large bowl. Combine sugars, corn syrup, water, vinegar, and salt in 2 qt. saucepan. Heat to boiling over medium heat, stirring constantly to 260 on the candy thermomoter (or until a small amount dropped into very cold water forms a hard ball). Reduce heat to low, stir in butter til melted. Pour syrup in thin stream over popcorn until well-coated. Cool slightly. Butter hands and shape mixture into balls and place on waxed paper.
our marshmallow mixture over popped popcorn and candy corns in a
large (very large works best) metal or ceramic mixing bowl
In heavy sauce pan melt butter.
Stir in sugars, milk, and Karo syrup.
Cook to a soft ball stage (227 -229\u00b0F). Remove from heat.
Quickly stir in baking soda and vanilla. Pour over popcorn and mix with wooden spoon until evenly coated.
Enjoy!
heet (nonstick
is
best).
Remove
all unpopped
read the hot caramel coated popcorn onto these later.
Use