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Ingredients
- 20 c. popped corn
- 2 c. sugar
- 1/2 c. light corn syrup
- 1 tsp. vinegar
- 1 tsp. vanilla
- 15 to 20 candy canes
Method
- Keep popped corn in 225° oven.
- Butter sides of saucepan. Combine sugar, syrup, vinegar, 1 1/2 cups water and 1/2 teaspoon salt.
- Cook until hard-ball stage (250° on candy thermometer). Stir in vanilla.
- Slowly pour over corn; stir just to mix well. Butter hands; shape mixture into balls around candy.
- Makes 15 to 20.