Taken from The Delineator, circa 1926.

1/2 cup molasses
1/2 cup dark corn syrup
1/2 tablespoon vinegar
1 1/2 tablespoon butter
6 cups popped popcorn

1. Mix molasses, corn syrup and vinegar.

2. Cook, stirring occasionally, until candy thermometer registers 270 degrees. Constant stirring is needed after 240 degrees.

3. At 270 degrees, add butter, stirring just to mix, then pour syrup slowly over popcorn.

4. Press into balls and place on waxes paper to cool. A simple prized may be placed inside each. Makes 10 balls, 2 1/2" diameter.

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