2 cups sugar
1 cup light corn syrup (Karo)
1/2 tsp. cream of tartar
1 tbsp. butter
1/2 tsp. baking soda
6 quarts popped corn (24 cups)

Cook first four ingredients to hard ball stage (250 to 266°F on candy thermometer).

Remove from heat and add baking soda. Pour over popcorn and form into balls. Be sure to wet your hands in cold water when working with the mixture. Start forming the balls as soon as mixture is cool enough to handle.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Diana Watson