1 cup dark corn syrup (Karo)
1 cup sugar
1 tbsp. vinegar
1/4 tsp. salt
1 tbsp. butter
1 tsp. vanilla
2 quarts popped corn (8 cups)

Combine corn syrup, sugar, vinegar and salt in a saucepan. Heat to a boil over a medium heat, stirring constantly. Cook until mixture reaches 260°F on a candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Reduce heat to low. Add butter and vanilla. Pour over popped corn, mix and shape into large balls.

Makes 12 balls.

Variation: Replace corn syrup with cane syrup (such as Alaga or Steen's).

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Ina Lee