 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
I've had this recipe for more than 20 years. They were good then...and just as great today! They're a fun change from traditional easter candy. Carolyn Hayes, Johnston City, Illinois Ingredients:
4 quarts popped popcorn |
2 ounces unsweetened chocolate |
2 cups sugar |
1/2 cup light corn syrup |
1 cup water |
Directions:
1. Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage).
2. Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic wrap. Yield: 1 dozen.
|
|