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Molasses Popcorn Balls


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  • 1 cup sugar
  • 1/4 cup pure sorghum syrup
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 2 quarts popped popcorn
  • butter, for hands and pan


In a 2-quart saucepan, combine sugar, sorghum syrup, water, salt, and butter. Cook to the hard ball stage (about 250° on candy thermometer), stirring occasionally. Remove from heat. Working quickly, stir in popped corn and turn into a buttered pan. With buttered hands, shape into balls and place on waxed paper to cool.
Makes about 6 popcorn balls.

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