|Sugar||1 Cup (16 tbs)|
|Light molasses||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Popped corn||2 Quart|
Put sugar, molasses, water and salt into a saucepan.
Cook slowly until the sugar dissolves, then cook more rapidly to 250° F. or until it forms a hard ball when 1/2 teaspoonful is dropped into cold water.
Stir in butter.
Pour syrup over popped corn stirring continuously.
While it is still quite warm, but can be held comfortably in the hands, form into balls.
Makes 1 dozen 4-inch balls.