Halloween: Goblin Balls Recipe
Yield: 24 ballsRecipe by luhu.jp
Ingredients:
8 cup: popped corn,
1 cup: granulated sugar,
1/2 cup: corn syrup,
1/3 cup: water,
1 tablespoon: butter,
1/2 teaspoon: salt,
1 teaspoon: vanilla,
1 cup: orange and black gumdrops or jujube, s, chopped
Directions:
Currants and diced apricots can replace the candy.
Place popped corn in bowl; set aside.
In small saucepan over medium-high heat, bring sugar, corn syrup,
water, butter and salt to boil; cook, stirring, until sugar
dissolves. Cook, without stirring, for 10 minutes or until at
hard-ball stage of 254F 123C on candy thermometer, or until 1/2 ts
syrup dropped into cold water forms rigid but still slightly pliable
ball. Remove from heat. Wearing oven mitts to shield against
splatters, carefully stir in vanilla.
Pour over popped corn; using greased spoon, toss until coated. Stir in
candy. Wearing rubber gloves, form into 2-inch balls; let cool on
baking sheet.
Source: Canadian Living magazine, Nov 95 Presented in article "Kids &
Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Yield: 24 balls
Source from luhu.jp
Place popped corn in bowl; set aside.
In small saucepan over medium-high heat, bring sugar, corn syrup,
water, butter and salt to boil; cook, stirring, until sugar
dissolves. Cook, without stirring, for 10 minutes or until at
hard-ball stage of 254F 123C on candy thermometer, or until 1/2 ts
syrup dropped into cold water forms rigid but still slightly pliable
ball. Remove from heat. Wearing oven mitts to shield against
splatters, carefully stir in vanilla.
Pour over popped corn; using greased spoon, toss until coated. Stir in
candy. Wearing rubber gloves, form into 2-inch balls; let cool on
baking sheet.
Source: Canadian Living magazine, Nov 95 Presented in article "Kids &
Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Yield: 24 balls
Source from luhu.jp