8 c Popped corn
1 c Granulated sugar
1/2 c Corn syrup
1/3 c Water
1 tb Butter
1/2 ts Salt
1 ts Vanilla
1 c Orange and black gumdrops
-or jujubes, chopped
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
Wearing rubber gloves, form into 2-inch balls; let cool on baking
Yield: 24 balls