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3 quarts popped
corn
1 ½ cups Brer Rabbit Molasses
¼ cup water
½ cup sugar
2 teaspoons cider vinegar
½ teaspoon salt
2 teaspoons vanilla extract
5 tablespoons vegetable shortening
Pick over popped corn, discarding all hard kernels. Combine molasses,
sugar, water, vinegar and salt; cook slowly, stirring constantly, to
270 degrees F. (or when a small quantity dropped into cold water forms
hard ball). Remove from heat; add vanilla extract and shortening, stirring
only enough to mix. Pour over popped corn, stirring constantly. Grease
hands; shape lightly and quickly into balls. [If you squeeze too hard,
you will crush the popcorn and it won’t be as good.] Cool. Wrap in Waxed
paper, twisting the ends of the paper around the top of the ball. Makes
28-30.