Yield: 24 Balls
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 in
candy. Wearing rubber gloves, form into 2-inch balls; let cool on