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Measurements
Title: Halloween: Goblin Balls
 Categories: Candies, Halloween
      Yield: 24 Balls
 
      8 c  Popped corn
      1 c  Granulated sugar
    1/2 c  Corn syrup
    1/3 c  Water
      1 tb Butter
    1/2 ts Salt
      1 ts Vanilla
      1 c  Orange and black gumdrops
           -or jujubes, chopped
 
  Currants and diced apricots can replace the candy.
  
  Place popped corn in bowl; set aside.
  
  In small saucepan over medium-high heat, bring sugar, corn syrup,
  water, butter and salt to boil; cook, stirring, until sugar
  dissolves. Cook, without stirring, for 10 minutes or until at
  hard-ball stage of 254F 123C on candy thermometer, or until 1/2 ts
  syrup dropped into cold water forms rigid but still  slightly pliable
  ball. Remove from heat. Wearing oven mitts to shield against
  splatters, carefully stir in vanilla.
  
  Pour over popped corn; using greased spoon, toss until coated. Stir in
  candy. Wearing rubber gloves, form into 2-inch balls; let cool on
  baking sheet.
  
  Source: Canadian Living magazine, Nov 95 Presented in article "Kids &
  Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen
  
      [-=PAM=-]   PA_Meadows@msn.com


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