Ingredients
8 cups corn, popped
1 cup granulated sugar
½ cup corn syrup
⅓ cup water
1 tbsp butter
½ tsp salt
1 tsp vanilla
1 cup orange and black gumdrops , or jujubes (chopped)
Preparation
Place popped corn in bowl; set aside.
In small saucepan over medium-high heat, bring sugar, corn syrup, water, butter and salt to boil; cook, stirring, until sugar dissolves.
Cook, without stirring, for 10 minutes or until at hard-ball stage of 254 degrees F on candy thermometer, or until ½ teaspoon of syrup dropped into cold water forms rigid but still slightly pliable ball.
Remove from heat.
Wearing oven mitts to shield against splatters, carefully stir in vanilla.
Pour over popped corn; using greased spoon, toss until coated.
Stir in candy.
Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.
