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Patricia's Kitchen

Popcorn Balls

I can still remember my mother making popcorn balls in autumn by the tons. She would make enough balls for every kid in our classes at school. She had three children; that would be approximately 90 popcorn balls! Then, she would make even more to pass out on Halloween night. This was in the 1950's, when homemade treats were considered better than store-bought.

Back then, we never worried about someone trying to harm us. We kept our innocence forever. Bad things were never given a thought. Today, it seems as though everyone is out to steal the innocence from our children - if you don't think so, just turn on the television. Even the cartoons are no longer innocent.

I can remember not having a television. I also remember getting a television. Before television came into our lives, we had company every Sunday. Someone was always there for dinner. My mom was something else. She could work me under the table. She's 82 now. She would pop tons of corn, batch after batch. She would pour it into brown grocery bags (no salt or butter). Then she would shake it to let all the Old Maid's (unpopped kernels) fall to the bottom. You didn't want the unpopped kernels in your balls. Then she would measure out the corn, one batch at a time. Boy, were those popcorn balls good!

You'll need a candy thermometer, although my mother never owned one. She would use a glass of cold water. I remember waiting for the testing to begin so I could have the bits of syrup balls to eat.

You can find the recipe, and many others, here.

Patricia Marks is a mother, grandmother, baker, and contributor to Cadelyn Cuisine.

Candy making recipes:
Carla's Caramels
Chocolate Butter Frosting
Chocolate Fudge
Popcorn Balls

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