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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Keep popcorn warm in a 300-degree Fahrenheit oven. In a heavy medium
saucepan, combine sugar, water, corn syrup, salt and vinegar. Bring to a
boil, stirring until sugar dissolves; clip candy thermometer to pan.
Cook syrup to 250 degrees (hard-ball stage); remove from heat and add
vanilla. Pour syrup in thin stream over popcorn, tossing to coat kernels
evenly.
Butter or dampen hands: quickly shape glazed popcorn into 7 or 8
egg-shaped forms for bunny bodies, about 6 inches long each. With a
rolling pin, roll 15 to 16 gumdrops on a sugared board until flat. Cut 7
or 8 pairs of rabbit ears from gumdrops; insert wooden picks at one end
and stick 1 pair into head end of each popcorn bunny.
Use Lifesavers or licorice drops for eyes, gumdrop "trimmings" for noses
and mouths, and several short pieces of licorice strings for whiskers;
attach to bunny faces with a little hot corn syrup. For tails, secure
remaining gum drops to bunnies with wooden picks.
Source:
"The Popcorn Institute"
S(Internet Address):
"http://www.popcorn.org"
Yield:
"8 bunnies"
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