Ann Bonney’s Popcorn Balls

Ingredients

  • 2 Cups molasses
  • 2 Cups granulated sugar
  • 1 Cup water
  • ¼ Cup vinegar, plus additional seen notes
  • ¼ Cup butter
  • 1 Cup raw popcorn, popped

Method

  1. Combine molasses, sugar, water, and vinegar in a saucepan.
  2. Cook liquid ingredients to soft boil, 255F on a candy thermometer.  Fine bubbles will form, and the liquid should form a soft ball when dropped into a glass of water.
  3. Remove from heat, and add butter, stirring until it is completely incorporated.
  4. Pour mixture over popped corn and form into balls.
  5. Wrap individually with plastic wrap.

Notes

  • Do not make on inclement days
  • Use vinegar on your hands to keep the mixture from sticking to your hands when forming balls.
Source: Ann Bonney, Portland, Maine, circa 1960

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