|Popped corn||5 Liter (20 Cups)|
|Molasses||375 Milliliter (1 1/2 Cups)|
|Water||60 Milliliter (1/4 Cups)|
|Sugar||125 Milliliter (1/2 Cup)|
|Vinegar||15 Milliliter (1 Tablespoon)|
|Butter||85 Milliliter (1/3 Cup)|
|Vanilla||15 Milliliter (1 Tablespoon)|
|For optional additions|
|Shredded coconut||250 Milliliter (1 Cup)|
|Raisins||250 Milliliter (1 Cup)|
|Salted peanuts||250 Milliliter (1 Cup)|
|Puffed wheat||250 Milliliter (1 Cup)|
Put the popcorn in a very large, warm bowl.
Stir in any optional additions at this point.
In saucepan combine molasses, water, sugar, vinegar and salt.
Cook over medium heat, stirring occasionally, until mixture heats to 275°F (135°C) on a candy thermometer or a small amount dropped into ice water separates into hard but not brittle threads.
Remove from heat and add 1/3 cup (85 mL) butter and vanilla.
Gradually pour hot syrup into the center of the popped corn.
Quickly stir corn and syrup to coat.
With buttered hands, gather and press corn into firm balls.
Push wooden skewer into ball.
Allow to cool.
Wrap each ball in a square piece of cellophane, drawing the paper around the ball and twisting on top.