Gummy Worm Popcorn Balls
9 Cups Popped Popcorn.
1 Cup Sugar
1/2 Cup Water
1/4 Cup Light Corn Syrup
1/2 Tsp. Vinegar
1/4 Tsp. Salt
1/2 Tablespoon Vanilla
Butter
Candy Thermometer
Gummy Worms
Place Popcorn in a baking dish and keep warm in a 300 degree oven.
Grease a 2 quart saucepan. In saucepan combine sugar, water, corn syrup,
vinegar and salt. Cook and stir over medium - high heat till mixture boils,
stirring until sugar dissolves. This takes 5-10 minutes. Continue boiling over
medium heat until mixture reaches 250 degrees. Stir in vanilla. Remove from
heat, and remove thermometer. Pour mixture over hot popcorn and stir well. Add
gummy worms and allow mixture to cool until it is able to be handled.
Roll popcorn into 2" balls with buttered hands. Wrap in plastic wrap. Makes 10
balls.
Marshmallow Popcorn Balls
8 cups CAMP MASTERS popcorn (popped)
1 cup Peanuts
20 Regular-sized marshmallows
1/2 Stick margarine
Wax paper
Mix peanuts and popcorn in a large bowl. Melt margarine and marshmallows over
low heat. Pour marshmallow mixture over popcorn.
Butter hands. Form popcorn and marshmallow mixture into 14 small balls. Place
on wax paper. Cover with plastic wrap when cool. (Makes 14)
Old-Fashioned Pop Corn Balls
2 quarts CAMP MASTERS popcorn (popped)
1 cup granulated sugar
1/3 cup light or dark corn syrup
1/3 cup water
1/4 cup butter or margarine
1/2 tsp. salt
1 tsp. vanilla
Keep popped pop corn warm in 200°F oven while preparing syrup.
In 2-quart saucepan,
stir together sugar, corn syrup, water, butter and salt. Cook over medium
heat, stirring constantly, until mixture comes to a boil. Continue cooking
without stirring until temperature reaches 270°F on a candy thermometer or
until a small amount of syrup dropped into very cold water separates into
threads, which are hard but not brittle. Remove from heat. Add vanilla;
stir just enough to mix through hot syrup. Slowly pour over pop corn,
stirring to coat every kernel. Cool just enough to handle. Shape into
balls, using buttered hands. Cool on foil or buttered wax paper. Wrap in
plastic wrap; tie with a ribbon.
(Makes 12)
Old-Time Popcorn Balls
20 cups CAMP MASTERS popcorn (popped)
2 cups Sugar
1 cup Water
1/2 cup Light corn syrup
1 tsp Vinegar
1/2 tsp Salt
1 tsp Vanilla
Preheat oven to 300 degrees F. Remove all unpopped kernels from popped corn.
Put popcorn in a large roasting pan; keep warm in oven. Butter the sides of
a 2-quart saucepan. In it combine sugar, water, corn syrup, vinegar, and
salt. Cook to 270 degrees F (soft-crack stage), stirring frequently (mixture
should boil gently over entire surface). Remove from heat; stir in vanilla.
Slowly pour mixture over hot popcorn. Stir just until mixed. Butter hands;
using a buttered cup, scoop up popcorn mixture. Shape with buttered hands
into 2-1/2 to 3-inch balls.
Pop Corn Marshmallow Balls
3 quarts CAMP MASTERS popcorn (popped)
1/4 cup butter or margarine
1 bag (10 oz.) marshmallows
Vegetable food coloring (optional)
Put the popped pop corn in large bowl or pan; set aside. In heavy saucepan,
heat butter and marshmallows on low heat, stirring constantly, until melted
and smooth. If you wish, add food coloring to the melted marshmallow mix and
stir until the color is blended. Pour mixture over pop corn and mix
carefully until pop corn is well coated. Butter your hands to protect them from the heat
and shape as you wish.
Microwave Magic: Put popped pop corn in large pan or bowl; set aside. In
large microwave-safe bowl, microwave butter on HIGH until butter is melted,
about 30 to 45 seconds. Add marshmallows. Microwave on HIGH until
marshmallows look puffy, about 1 to 1-1/2 minutes. Stir to completely melt
marshmallows (CAREFUL – the mixture will be HOT!). Now pour melted
marshmallows over the pop corn and mix carefully until the pop corn is
coated. (Makes 12)
White Popcorn Balls
1 cup Sugar
1/2 cup White corn syrup
1/2 cup Water
2 Tbsp Butter
1/2 Tbsp Vinegar
1/2 cup CAMP MASTERS popcorn (popped)
1 cup Chopped toasted pecans
Put sugar, corn syrup, water, butter and vinegar in a heavy saucepan. Cook
to about 260 degrees F. on a candy thermometer. Pour over the popped corn
and toasted pecans. Stir to coat, butter hands, and make balls.
