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Old Fashioned Popcorn Balls with Molasses

Melissa Norris
These old fashioned popcorn balls without corn syrup use molasses for a natural caramel flavor and color, making for a delicious treat straight from Ma Ingalls kitchen.
3.65 from 45 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 20 balls

Ingredients
  

  • 6 quarts popped corn
  • 2 cups molasses
  • 3-4 Tablespoons butter for buttering baking sheets, and hands

Instructions
 

  • Spread the popcorn over the buttered baking sheets evenly.
  • Bring molasses to a boil in your large saucepan, stirring constantly. When the molasses is ready at the hard ball stage, drizzle over popped corn.
  • Using buttered hands, form into orange sized popcorn balls and allow to cool on buttered baking sheet.
  • Store in an airtight container.

Notes

Make sure hands are well buttered when forming balls. A fun add in option is to use dried cherries or cranberries.
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