4 qts. popped corn
1 1/2 c. granulated sugar
1/2 c. light corn syrup
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. cream of tartar
3 to 4 tbsp. any flavor gelatin dessert
1 tsp. baking soda

Keep freshly popped corn warm in large baking pan in oven at 200 degrees. In medium saucepan, combine sugar, corn syrup, butter, salt, and cream of tartar. Bring to boil, stirring constantly. Cook to 250 degrees (hard ball stage) without stirring. Stir in flavored gelatin; continue cooking about one minute to 260 degrees. Remove from heat; add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn. Mix gently to coat corn. Return to oven.

Bake at 200 degrees for 1 hour. Stir 2 or 3 times. Turn out on waxed paper and cool completely. Separate into small pieces and store in tightly covered containers.