Grandma's Molasses Popcorn Balls 3 quarts popped corn 1-½ cups good quality Sorghum Molasses ¼ cup water ½ cup sugar 2 teaspoons vinegar ½ teaspoon salt 2 teaspoons vanilla extract 5 tablespoons butter (can use shortening) Check over popped corn and remove any hard or un-popped kernels. Combine molasses, sugar, water, vinegar and salt; cook slowly, stirring constantly to 270 degrees (or when a small quantity dropped into cold water forms a hard ball). Remove from heat; add vanilla extract and butter, stirring only enough to mix. Pour over popped corn, stirring constantly. Grease hands; shape and quickly shape into balls. Make sure to not press balls together to firmly or it will mash the kernels and make the balls tougher and not nearly as good. Wrap balls in plastic wrap or waxed paper to store.