Christmas brings out the kids in us doesn't it? I was feeling nostalgic this year and wanted these popcorn balls. This recipe was one of my dad's favorites at Christmas time. He used to mix these up and want us to help form them into balls while the candy was still hot. I remember his large hands, dripping with butter, pressing the chocolate coated corn into balls, while my sister and I whined that it was too hot! I think the nerve endings in my hands have aged, because it wasn't too hot for me this time. I haven't made them for over 25 years, I suppose, but it was fun to think of my dad while I was making them this year.
1 1/2 quarts popped corn (plain)
3/4 cup sugar
1/2 cup water
1/4 cup white Karo
1 1/2 ounce baking chocolate
1 1/2 tablespoons butter
Mix sugar, water & Karo in saucepan over low heat, Stir constantly until sugar dissolves. Then bring to a simmer until candy thermometer is at 242 degrees or soft ball stage. This can take quite a while, but stick by it, you don't want to over cook it. Remove from heat. Meanwhile, melt chocolate and butter in a double boiler. When melted, remove from heat but leave over hot water. When syrup is ready, pour chocolate into syrup and blend well (wipe condensation from bottom of pan or it will drip into syrup). Pour mixture over popped corn and fold until well coated. While still very warm, butter hands well and make into 3" balls, pressing corn together firmly, but not so it is crushed. Makes about 10 balls. I doubled the recipe successfully, but be sure to measure carefully in any case.