Chocolate Popcorn

Ingredients

• 1 1/2 cups sugar
• 1/3 cup syrup
• 2 1/2 tablespoons cocoa
• 2/3 cup water
• 3 tablespoons butter
• 1 teaspoon vanilla
• popped corn

Steps

1. Put the sugar and syrup over the heat and stir until the sugar melts.
2. Boil 3 to 4 minutes with the lid on, then uncover and cook until a drop forms a hard ball in cold water.
3. Add the cocoa (melted over hot water) and the vanilla.
4. Pour over the popped corn. Leave it loose like Cracker Jack or shape it into balls.

Notes

The booklet doesn’t say when the water and butter go in or how much popcorn to use; they likely go in with the sugar and syrup.

From the booklet “Ed May’s Contest-Winning Popcorn Recipes” (Earl May Seed & Nursery Co., Shenandoah, Iowa, dated 9/82), which printed 27 recipes picked from more than 1,100 sent in by Midwest homemakers. The steps are in our own words; both sides of the booklet are shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

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