Prize-Winning Popcorn Balls

1/2 pound popcorn, popped 2/3 cup corn syrup 2 cups sugar 2/3 cup boiling water 2 teaspoons cream of tartar

2 tablespoons vinegar 2 tablespoons melted butter 2 teaspoons vanilla flavoring 1/8 teaspoon baking soda

Directions:
Remove and discard any un-popped or partially-popped kernels from the popped corn. (This is important!) Place the remaining (fully-popped) corn in a large pan. In another saucepan, combine syrup, sugar, water, and vinegar. Heat to boiling over high heat. Boil to soft crack stage (275-280° F.) Remove from heat and add butter, baking soda, and vanilla. Pour over popcorn. Working quickly with buttered hands, press the popcorn mixture into balls.

Notes:
Adaptation of a"Prize Winning Recipe" for popcorn balls credited to Winifred J. Wells of Mooers, New York, in The Household Searchlight Recipe Book. (Copyright 1947 by Arthur Capper, Capper Publications, Inc. of Topeka, Kansas.)