Old-fashioned popcorn balls recipe (1950)

Old-fashioned popcorn balls

1 cup Karo Syrup, Blue Label or Green Label
1 cup brown sugar
1/4 cup water
1 teaspoon vinegar
2 tablespoons butter or margarine
2 quarts unsalted popcorn

Combine first four ingredients in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, stirring almost constantly to hard ball stage (260 F) or until a small amount of mixture forms a hard ball when tested in very cold water. Remove from heat; quickly add butter and blend. Slowly pour over popcorn in large bowl, while mixing well. Form into balls, using as little pressure as possible. Butter hands, if desired. Makes 15 about 2-1/2 inches in diameter.

Pastel popcorn balls: Follow above recipe, using Red Label Karo instead of Blue or Green Label, and substitute granulated sugar for brown. Add 2 teaspoons vanilla with butter. Tint syrup desired shade with vegetable coloring.