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Page 2
The book also gives a version with a caramel kick. They're called, of course, Caramel Popcorn Balls.
½ cup butter 1 cup brown sugar ½ cup light corn syrup ½ 15-ounce can sweetened condensed milk (2/3 cup) ½ teaspoon vanilla 5 quarts popped corn In saucepan, combine butter, sugar and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until mixture comes to soft ball stage (234 to 238 degrees). Stir in vanilla. Pour over popped corn and stir to coat. Butter hands and shape popcorn into balls. Makes about 15. And now, for the easy version! This comes from Betty Crocker's New Boys and Girls Cook Book, which isn't really new, either. I received this book as a gift from my Aunt Irene when I was about five years old - that would be about 1967. It's as dilapidated as a book can get and still be considered a book, but I still enjoy looking at it and cooking from it. Pink Popcorn Balls
Combine marshmallows, butter and salt and stir over low heat until melted and blended. Remove from heat and stir in a few drops of food coloring. Pour over popped corn and toss gently. Grease hands to form into balls. Makes about 10 balls. NOTE: You don't have to use food coloring, but it makes them pretty. You can also change the color depending on the occasion. Right across the page from the popcorn ball recipe is one for Chocolate-Caramel Apples.
Wash and dry apples. Skewer them with wooden sticks. Set aside. From six mounts of nuts. Set aside. In pot, combine caramels, hot water and chocolate pieces. Stir and heat until melted and combined. Remove from heat. One by one, dip each apple in mixture, using a spoon to help coat the apple. Place each coated apple in nut mixture and roll to coat. Let cool. Nothing beats a candy apple, though, in taste or difficulty to make. Don't let it stop you, though. Many think I'm speaking of caramel apples when I say candy apples, and while they are delicious, I'm really talking about the kind with the shiny, hard, red cinnamon-flavored candy coating. My Aunt Mary used to make them in the fall for the concession stand to sell at high school football games. Sometimes she made them green, but I always preferred the standard red.
The copyright of the article Not-so-scary Halloween treats - Page 2 in Appalachian Cooking is owned by . Permission to republish Not-so-scary Halloween treats - Page 2 in print or online must be granted by the author in writing.
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