Popcorn Balls

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   Measure

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   popped

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   corn

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   into

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   buttered bowl (4 quarts or larger).

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   Combine

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   together

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   in heavy 1 1/2-quart saucepan the sugar,

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   water,

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    corn

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    syrup, salt and vinegar.

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    Stir over heat until

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    sugar

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    is dissolved.

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    Cover, bring to boil and let boil briskly

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    for 3 minutes.

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    Uncover, insert candy thermometer and cook

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    mixture to hard ball stage, 260u00b0.

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    (I cook it until when you drip

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    a

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    little in a cup of ice water, it stays in a very hard ball.)

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    Remove

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    from heat.

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    Stir in vanilla and coloring (if wanted).

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    Pour

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    slowly

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    over popped corn, stirring with a large buttered

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    spoon

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    to

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    coat all corn.

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    Form into balls at once with buttered hands, handle gently to avoid packing.

No additional tips available.