I wanted to post this final recipe for molasses popcorn balls, while it is still fresh in my mind.
For Purim this year, in honor of this blog, I made them for the first time.
I liked the idea of molasses popcorn balls because they are relatively healthy, all natural and have no dyes, additives, preservatives, high fructose corn syrup or hydrogenated oils.
The secret is to use a candy thermometer. It takes the guesswork out of when the candy as reached the correct temperature, especially if you are inexperienced, as I am.
Mollasses Popcorn Balls
1/4 cup oil
1/2 cup popcorn
Place oil in pot on high, with 3 kernels of corn. When the 3 kernels pop, put in the rest of the popcorn, and cover leaving the lid slightly ajar so that the steam can be released.
Once the popcorn begins to pop, lower the heat and shake the pot occasionally to prevent burning.
Place the popcorn in a large bowl.
2 cups sugar
1 cup molasses
2 tbsp. vinegar
1/2 tsp. baking soda
Boil first 3 ingredients until the syrup reaches 290*F or cracks when tested in cold water.
Remove from heat and add baking soda. Beat briskly and pour over popped corn.
When cool enough to touch, shape into balls, and cool on parchment paper.
Source: “People’s Home Library”
Here are the pictures:
At the end, the bowl looked like this:
Cleaning up was relatively easy. I soaked everything in water, and the candy easily dissolved. After that, no problem.
My husband said, “I am so proud of you, this is a creative, all natural treat!”
I hope that other people enjoyed them too.