Source: Midwest Living

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Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Yield:
13 to 15 (2-1/2 to 3-inch) balls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter the sides of a heavy 2-quart saucepan. Combine sugar, sorghum molasses, and cream in prepared saucepan. Cook and stir over medium-high heat to boiling.

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  • Clip candy thermometer to side of pan. Cook over medium heat, stirring frequently, until the thermometer registers 240 degree F (soft-ball stage). Mixture should boil evenly over entire surface. Remove the pan from heat; remove thermometer. Stir in baking soda.

  • Slowly pour mixture over the popped popcorn. Stir until mixed.

  • Working quickly, shape with buttered hands into 2-1/2- to 3-inch balls. Wrap with plastic wrap or waxed paper. Makes 13 to 15 balls.

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