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Pop Corn Balls
From a vintage recipe box found at an estate sale
As written on the card
Pop Corn Balls
2 C. W. sugar
1 C. W. syrup
½ C. sweet cream or top milk
1 tblsp. butter
Cook till syrup forms a soft ball.
Pour over corn. Stir till cool, Dip hands in cold water to keep from sticking to corn.
Pop Corn Balls
Creamy popcorn balls, an old-time holiday and Halloween treat
Syrup
- 2 cups white sugar
- 1 cup white (light) corn syrup
- ½ cup sweet cream or top milk
- 1 tablespoon butter
Also
- Popped corn (the card doesn’t say how much)
Method
- Cook: Cook the sugar, syrup, cream and butter until the syrup forms a soft ball.
- Coat: Pour over the popped corn and stir until cool enough to handle.
- Shape: Dip your hands in cold water to keep the corn from sticking and shape into balls.
As written: “W. sugar” and “W. syrup” are white sugar and white corn syrup. “Top milk” is the creamy top of a bottle of unhomogenized milk.
Our suggestion (our note, not part of the card)
- Soft ball is 235 to 240°F on a candy thermometer.
- About 4 to 5 quarts of popped corn (roughly ¾ cup kernels) is a good amount for this much syrup.
Recognize this handwriting or recipe? We’d love to know who wrote it.