Homemade Popcorn Balls
Homemade Popcorn Balls
When summer comes around I always think about amusement parks, and how much I enjoyed going when I was a kid. The rides, the sounds and smells, and the food. I especially liked popcorn balls. There was an amusement park near my house that was known for their popcorn popcorn balls. I don’t make them often, but popcorn balls are always a special treat for friends and family. Just one of those old fashioned recipes that has so many fond memories attached to it. This recipe is pretty easy, and kids, supervised, could help make them. It calls for corn syrup. If you don’t want to use corn syrup, my recipe for a substitute sugar syrup is listed below.
Homemade Popcorn Balls
9 c. popped popcorn
1 c. sugar
1 T. butter
1 T. vanilla
1 c. corn syrup*
Place popcorn in large bowl and set aside. Combine sugar, butter, vanilla and corn syrup in a saucepan. Heat and boil until thick, about 4 minutes. Pour over popcorn . Stir until well coated. Let cool until safe enough to handle. With buttered hands form mixture into balls. Store wrapped tightly in plastic wrap until ready to eat. Best eaten within a few days of making. Makes about 8.
*If you don’t have corn syrup- or don’t want to use it here is a way to make a substitute for it.
Sugar Syrup- corn syrup substitute
3 cups granulated sugar
1 cup Water
1/2 tsp. Cream of Tartar
1/4 t. salt
Combine ingredients in a large saucepan. Bring to a boil and cover the pot. Reduce to a simmer and cook covered for 5 minutes. Uncover and cook to soft-ball stage. Stir frequently.
Soft ball stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.
Remove from heat. Cool and store at room temperature. It will keep well for a month or two.
