These are, in my opinion, the best popcorn balls on the planet. This is not a kid-friendly activity. Like many of my candy recipes, this one comes from my grandmother, which means it’s from the South. I’ve only run across this recipe one other place and that was in a Christmas book which published mostly classic English Christmas stories and English recipes. What makes these unique is that a part of the recipe of sweet treat uses vinegar.
Ingredients: 2 cups of sugar, ½ cup of water, 4 tablespoons of vinegar, I tablespoon of butter, 1 teaspoon of vanilla, 5 quarts (approximate) of unseasoned popcorn, food coloring of your choice.
Instructions: Over low medium heat, put water, sugar, and vinegar in a small saucepan and bring to a boil, stirring occasionally until the sugar is dissolved. Once the syrup begins to boil, let the syrup heat up without stirring. The syrup will need to reach hard-crack stage (295°F-300° F)
While the syrup is reaching temperature, get the popcorn ready. You will need to put it in a large bowl or if you have it, on one side of a double sink. Line the basin of the sink with parchment paper at the bottom and then foil along the bottom and sides. You will want the popcorn close to cool water so you can keep your hands wet while forming the popcorn balls.
When the syrup reaches hard-crack stage, remove from heat and add vanilla and butter stirring until the butter is dissolved. Add several drops of food coloring to the syrup to color. We usually color it red or green for the season. We did try yellow color once and discovered that for popcorn balls, yellow is not an appealing color.
Making the popcorn balls: My grandmother made these by herself. I have no idea how. It takes both my wife and me to make the balls. Be careful while pouring syrup and stirring. This syrup will blister as soon as it hits skin.
Slowly pour the syrup over the popcorn while stirring it into the popcorn. Be sure you pour evenly as you stir covering the popcorn to the edges. It works best for us to have one person do the slow pour while the other person stirs. As soon as all the syrup is poured, start balling the popcorn into baseball to softball sized balls. We keep a small stream of water running on the other side of the sink to keep our hands wet and cool as we from the popcorn balls. We wet our hands after every ball. You can also use the stirring spoon to mix more syrup up from the bottom if needed. You must work very quickly to make the balls. Press the popcorn tight into the ball shape. And place into a bowl or bowls. The popcorn balls will set almost immediately.
Slowly pour the syrup over the popcorn while stirring it into the popcorn. Be sure you pour evenly as you stir covering the popcorn to the edges. It works best for us to have one person do the slow pour while the other person stirs. As soon as all the syrup is poured, start balling the popcorn into baseball to softball sized balls. We keep a small stream of water running on the other side of the sink to keep our hands wet and cool as we from the popcorn balls. We wet our hands after every ball. You can also use the stirring spoon to mix more syrup up from the bottom if needed. You must work very quickly to make the balls. Press the popcorn tight into the ball shape. And place into a bowl or bowls. The popcorn balls will set almost immediately.
Allow to cool and you’ll have a great sweet treat. Surprisingly, if done right, they are not sticky but sweet with a slight buttery and vanilla taste.
If you don’t want to risk making them into balls, you could probably just let the syrup cool on the popcorn and then break up the popcorn into a bowl of sweet popcorn.
Enjoy!
1. Soft-Ball Stage. 235° F–240° F.
2. Firm-Ball Stage. 245° F–250° F.
3. Hard-Ball Stage. 250° F–265° F.
4. Soft-Crack Stage. 270° F–290° F.
5. Hard-Crack Stage. 300° F–310°
If you don’t have a candy thermometer, here’s a link for how to tell hard-crack stage using the water method: https://www.thespruceeats.com/making-candy-without-a-candy-thermometer-520309
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