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Old-Fashioned Molasses Popcorn Balls

Crisp outside and chewy inside, these old-fashioned molasses popcorn balls were a Victorian Halloween party favorite, and they're easy to make at home with a candy thermometer
Course desserts, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Cooling 20 minutes
Servings 12 Balls

Equipment

  • 1 candy thermometer
  • large heavy saucepan
  • 1 baking sheet
  • very large bowl
  • 1 silicone spatula
  • 1 parchment or waxed paper

Ingredients

  • 14 cups plain popped popcorn unbuttered (from about 1/2 cup kernels)
  • 1 cup granulated sugar
  • 1/2 cup unsulphured molasses not blackstrap
  • 1/3 cup water
  • 1 tsp. white vinegar
  • 2 tbsp. butter plus more for your hands
  • 1/2 tsp. salt

Instructions

  • Instructions
  • Put the popcorn in a very large buttered bowl and pick out any unpopped kernels. Line a baking sheet with parchment.
  • In a heavy saucepan, stir together the sugar, molasses, water and vinegar. Cook over medium heat, stirring, until the sugar dissolves.
  • Clip on a candy thermometer. Boil without stirring until the syrup reaches 260°F (hard-ball stage), about 10 to 12 minutes.
  • Take the pan off the heat. Stir in the butter and salt until melted. It will foam up; that is normal.
  • Pour the syrup slowly over the popcorn, tossing with a buttered spatula until it is evenly coated.
  • Let stand 2 to 3 minutes, until you can handle it. Butter your hands and press the popcorn firmly into 3-inch balls. Set them on the parchment.
  • Cool completely, about 20 minutes, then wrap each ball in waxed paper or cellophane.

Notes

• Storage: Wrapped and airtight, popcorn balls keep 3 to 4 days at room temperature.
• Humid day? Wrap the balls as soon as they cool, or they turn sticky.
• No thermometer? Drop a little syrup into a glass of cold water. At the right stage it forms a firm ball that holds its shape.
• A Gilded Age touch: press a few pieces of candy corn into each ball before it sets