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POPCORN BALLS
COMBINE AND COOK OVER LOW
HEAT WITHOUT STIRRING:
1 CUP SUGAR
1/3 CUP CORN SYRUP
½ CUP WATER
½ TSP. SALT
1/4 CUP BUTTER
1 TSP. MAPLE FLAVORING
COOK TO SOFT CRACK STAGE
ON CANDY THERMOMETER. REMOVE FROM HEAT AND IMMEDIATELY POUR OVER 12 CUPS POPCORN. SHAPE
INTO BALLS LIGHTLY PACKING TOGETHER.
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