[Illustration: POPCORN BALLS]
1½ cups GRANDMA’S MOLASSES
¾ cup sugar
1 tablespoon butter _or_ margarine
4 quarts popped corn
Mix first three ingredients in a 2-quart saucepan. Stir to dissolve
sugar. Cook over medium heat until syrup, when dropped in very cold
water, separates into threads which are hard but not brittle (270° F.).
Stir constantly. Pour syrup over popped corn, stirring to coat each
kernel with syrup. Shape into balls with lightly buttered hands when
cool enough to handle. Wrap each ball in waxed paper.
YIELD: 12 to 16 popcorn balls.
_Cracker Jack_: Add 2 cups roasted peanuts to popcorn before adding
syrup.
_Puff Balls_: Replace popcorn with 1 large box rice krispies, puffed
wheat, or puffed rice.