5 qts. popped corn
1 1/2 c. molasses
1/4 c. water
1/2 c. sugar
2 tsp. cider vinegar
1/2 tsp. salt
2 tsp. vanilla
5 tbsp. vegetable shortening

Pick over popped corn, discarding all hard kernels. Combine molasses, sugar, water, vinegar and salt; cook slowly, stirring constantly to 270 degrees (or when small quantity dropped into cold water forms a hard ball). Remove from heat, add vanilla and shortening, stirring only enough to mix. Pour over popped corn, stirring constantly. Grease hands, shape lightly and quickly into balls. Cool. Wrap in waxed paper.