Cooking for Daily Living
Icings, Glazes and Candies
Puffed Rice Or Popcorn Balls

1 1/2 c. sugar
1/2 c. corn syrup
1 c. water
2 Tbsp. vinegar
2 Tbsp. molasses
1/2 tsp. salt

16 oz. puffed rice or 4-5 qts. popped corn

If using puffed rice, have it crisping in oven at very low heat, stirring often from the bottom of pan. Rice must be crisp or it will be tough. Keep warm ‘til syrup is cooked.

Cook all ingredients,except rice or popcorn, ‘til syrup spins a thread when dropped from tip of the spoon. Pour over rice or popcorn and stir from the bottom ‘til coated. Keep warm over low heat while forming into balls.