1 cup molasses (Grandma's)
1 cup brown sugar
1/4 cup water
1 tsp. vinegar
2 tbsp. butter
2 quarts popped corn (8 cups)

Mix molasses, brown sugar, water and vinegar in a pan. Bring to a boil (soft ball stage; 240°F on candy thermometer). Stir in butter. Add popped corn and mold into balls.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Julie Jordan