| |
| |
| 6 quarts |
|
Popped corn |
|
| 1 cup |
|
Sugar |
|
| 1 cup |
|
Corn syrup |
|
| 3 oz |
|
Jello |
|
|
|
| |
| 1 |
Cook mixture until it begins to boil. Remove from heat & pour over popcorn. |
| 2 |
Form into balls, leave loose, or press firmly into a buttered angel food cake pan for a christmas wreath. |
|
| |
| Yield: 18 medium balls |
| |
| Recipe Source |
|
Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|