One and a half cups sugar, 5 cup molasses, New Orleans preferred, although' Porto Rican will do; 1-3. cup corn syrup, light; 4 cup. boiling water, 4 tablespoons melted butter, 4 teaspoon salt, 6 quarts pop-[corn, popped; 4 teaspoon vanilla, Mix the sugar, molasses, corn syrup and boiling water and cook over a low flame until the sugar dissolved, stirring contently. Put on Jcover and let stand away from heat for five minutes. The uncover and cook rapidly for about ten minutes until the hard crack stage is reach-
Use a candy therniometer, and do not take the syrup from the' fire until it registers 200 degrees Fahrenheir. Stir every few minutes, Thew take at once from fire, add half the. butter, salt and corn, Uso the rest of the butter to grease fingers, and: after stirring popcorn with wooden, spoon make into large balls with hands, Put on waxed paper until ready to be served, Add vanilla with butter. 74
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