Halloween: Goblin Balls

Categories: Candies, Halloween
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 baking
sheet.

Source: Canadian Living magazine, Nov 95 Presented in article "Kids & Fun:
Happy Halloween" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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