Corn Balls

Ingredients

• 5 quarts popped corn
• 4 cup white corn sirup
• 2 cups sugar
• 1% teaspoon salt
• 1% cups water
• 1 teaspoon vinegar
• 1 tablespoon vanilla

Method

1. 1

   Put perfect kernels in large pan.

2. 2

   Boil sugar, water, and corn sirup without stirring to 260° F., or until it cracks when tried in cold water.

3. 3

   Add vinegar, salt, and vanilla and boil to 264° F.

4. 4

   Pour slowly over corn, stirring and turning with a spoon to coat each kernel evenly.

5. 5

   Make into balls, let stand in cold place until brittle.

6. 6

   Wrap in wax paper.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 299. The excerpt below is the record exactly as published.

CORN BALLS 5 quarts popped corn 4 cup white corn sirup 2 cups sugar 1% teaspoon salt 1% cups water 1 teaspoon vinegar 1 tablespoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.