Chocolate Popcorn Balls

If you've never had Chocolate Popcorn Balls then you've just got to try them. Crispy popcorn balls and the addictive chocolate make a treat that is out of this world.

Both of these recipes work very well.

Chocolate Popcorn Balls 1

1/2 cup sugar
1/2 cup light corn syrup
1/4 cup butter
2 1/2 tbsp. cocoa
1/2 tsp. salt
1/2 tsp. butter flavoring
8 cups popped corn with hard kernels picked out (about 1/2 c. unpopped)

Heat the sugar, light corn syrup, butter, cocoa and salt to boil in a 4-quart kettle or pan, over medium heat. Boil hard for 2 minutes, stirring constantly. Remove from the heat and add the butter flavoring. Stir in the popped popcorn and form into balls.

Chocolate Popcorn Balls 11

1 1/4 c. granulated sugar
1/2 c. Hershey's cocoa
3/4 c. light corn syrup
2 tsp. cider vinegar
1/8 tsp. salt
2 tbsp. butter
1/4 c. evaporated milk
2 qt. popped corn

Mix together the granulated sugar, Hershey's cocoa, light corn syrup, vinegar and salt thoroughly in a heavy saucepan. Add butter and cook slowly, stirring constantly, until the sugar dissolves.

Bring the mixture to a boil. Add the evaporated milk slowly so boiling does not stop. Cook the mixture over low fire, stirring occasionally, until it reaches 265 degrees on a candy thermometer.

Mix into 2 quarts freshly popped corn.

Dip out large spoonfuls and make into balls, first wetting the hands in cold water or rubbing them lightly with butter. One must work quickly.

Yield: 20 (4-inch) popcorn balls.

A good variation for either of these Chocolate Popcorn Balls recipes is to add 1/4 cup of chopped nutmeats to the chocolate mixture before adding the popcorn.