In small saucepen, bring
sugar, corn syrup and cream of tartar to a rolling boil. Cook until a
very soft ball form, about 5 minutes, or until a candy thermometer reads
235°. Remove from heat, and stir in baking soda.
Put back on heat and
bring to boil again. When mixture boils, remove from heat and stir in
Pour syrup over 4 quarts
freshly popped popcorn, stirring to cover all the corn.
Wet hands and shape into
balls. Let dry on greased cookie sheets.
OR: Grease an angel food
cake pan, and press corn into pan. Let cool completely. Turn out on a
cake plate. If using candles, place them in cake now.
Cut with serrated knife.
Serves: 6 - 8
This recipe from www.inmamaskitchen.com
Bulter for Mayme Okell