Chocolate popcorn balls recipe (1966)
When favorite hobgoblins come door-bell ringing on the eve of All Hallows, it’s fun to have a special reward handy. A treat for such pranksters is a chocolate popcorn ball. Any youngster or oldster will be delighted to call off tricks for this delectable treat.
Chocolate popcorn balls are easy to prepare. The rich chocolate coating of sugar, cocoa, corn syrup, evaporated milk and butter cooks in minutes to proper blending consistency. When mixed with the popped corn and shaped, the resulting texture is of delightful caramel-like chewiness.
The amount of syrup can be used to bind three quarts of popped corn. However, it a heavier chocolate coating is preferred, blend the syrup with a lesser amount of popped corn.
Chocolate popcorn balls are good snack time food for family eating the year around. Since this confection is easy to make and wholesome, it is a great idea for an activity at teen get-togethers.
So keep the corn popper handy and the syrup-makings at the ready for a batch of chocolate popcorn balls.
Chocolate Popcorn Balls
3 quarts popped corn
1 cup sugar
1/4 cup cocoa
1 cup light corn syrup
1/3 cup evaporated milk
1 tbsp. butter
1/3 tsp. salt
Spread popped corn in a large shallow pan.
In a medium-size saucepan, mix sugar and cocoa, then stir in corn syrup, evaporated milk, butter and salt. Cook over low heat, stirring all the time. until sugar is dissolved and butter is melted. Increase heat to medium and continue cooking and stirring 8 minutes.
Pour over popped corn and mix lightly with two forks to coat well. Let stand 5 minutes to cool.
Coat palms of hands lightly with butter then shape coated popcorn into balls. Place on wax paper to cool. Makes 10 to 12 popcorn balls.
Note: For a heavier chocolate coating on popcorn balls, pour candy syrup over 2 quarts of popped corn. This amount will make about 8 medium-size popcorn balls.
Chocolate popcorn balls recipe (1910)
These specially-prepared popcorn balls will prove a popular substitute for the candy that is usually indulged in too freely by the children at Christmas time.
1-1/2 cups of sugar
1/3 cup of glucose
2/3 cup of water
1/3 cup of molasses
3 tablespoonfuls of butter
3 squares of chocolate
1 teaspoonful of vanilla extract
4 quarts of popped corn, well-salted
Set the sugar, water and glucose over the fire, stir until the sugar is melted.
Then, after wiping down the sides of the saucepan to the edge of the mixture, let it boil three or four minutes, with a cover on.
Remove the cover and let cook without stirring until it will harden in water.
Add the molasses and butter and stir constantly until brittle in water.
Remove from the fire, and when it has ceased bubbling, add the chocolate, which has been melted, and the vanilla.
Stir until the chocolate is thoroughly mixed, and then pour onto the popcorn and roll into small balls. (The corn should be slightly warm.)