Old Fashioned Popcorn Balls with Molasses
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.
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.
