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Directions: 1. Lightly grease large bowl; in it, place popped corn.
2. In saucepan, mix sugar, water, corn syrup and salt.
3. Cook over moderate heat to 240 degrees F on candy-thermometer.
4. Add marggarine; when it is melted; add chocolate.
5. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss.
6. When mixture is cool; store in tightly covered containers.
| Ingredients:
1 Dash(s) vanilla
1/3 Cup(s) chocolate pieces
3 margarine
417/10000 Ounce(s) salt
5 41/125 Tablespoon(s) corn syrup
1/2 Cup(s) water
326/625 Pound(s) sugar
2 Quart(s) popped corn |
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