Popcorn Balls

Twelve Days of Candy-Making — Day 7

Create memories your families and friends will savor for years to come

Popcorn Balls

(Jean Zwilling)

7½ qt. popped popcorn

Syrup for popcorn balls:

2/3 cup light corn syrup

2 cups sugar

2 tsp. vanilla

2/3 cup boiling water

2 tbsp. vinegar

1/3 tsp. cream of tartar

Pinch of baking soda

1 tbsp. butter, melted

Food coloring, if desired

Cook the corn syrup, sugar, vanilla, water and vinegar until the mixture reaches 250°F.  Then add the cream of tartar, baking soda, butter and food coloring. Carefully pour syrup over popped corn; mix quickly. Grease hands with butter or margarine and form into popcorn balls.

Yield: approximately 24 to 30 medium-size balls

A note from Carol: Jean uses air popped popcorn for this recipe. If you use microwave popcorn, do not use the buttered variety as the syrup may not stick to it as well.

“When I grew up in Freeport, the Christmas sweets made in our house were fudge, divinity, popcorn balls and rolled molasses and white cut-out cookies,” Jean recalls. “Making popcorn balls is one of my favorite memories because it was a family event where my dad, Lawrence, would get involved because he could pack them so well. This recipe from my mother, Josepha (Sapha) Steinemann Kerfeld, is the one that our family used when I was a child and I still use to this day.”