Trick or Treat Corn Balls

Ingredients

• 4 quarts popped corn
• 1 1/2 cups candy corn
• 1 cup evaporated milk
• 1/4 cup butter or margarine
• 1 cup sugar
• 1 cup corn syrup
• 1/4 teaspoon salt
• 1/3 cup frozen orange juice concentrate

Steps

1. Mix the popcorn and candy corn in a large bowl.
2. Heat the evaporated milk and butter until the butter melts.
3. In a heavy 2-quart saucepan, cook the sugar, corn syrup, salt and orange juice concentrate over medium heat, stirring, until it boils and the sugar dissolves.
4. Keep boiling, stirring often, to the firm-ball stage (244°).
5. Slowly stir in the milk mixture so the syrup never stops boiling, and cook back to the firm-ball stage.
6. Pour over the popcorn and stir to coat. With buttered hands, shape into 3-inch balls.

Notes

Makes two dozen balls.

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

Tap the card to see it full size.