Pop Corn Balls-Delicious
1 lb of pop corn
1 Tablespoon of salty pork lard or Crisco shortening
1 can of Karo syrup
2 cups of white granulated sugar
1/2 cup of of unsalted fresh butter
Pop the corn as usual in a cast iron kettle with a good Tablespoon of salty pork lard or Crisco salt shortening as you do with the pop corn when prepare it for for eating at once. The salty lard takes away that flat taste from your pop corn balls, however be careful- that much salty lard does not fit for too many corn balls to have. Shake out the unpopped grains from kettle into the deep cast iron skillet. Into a separate skillet you need to pour one can Karo syrup over the pop corn, and into this pop corn as well add two cups of granulated white sugar and a good lump of fresh unsalted butter- the size of an egg. Boil this syrup until you see the third hair, and pour over the corn to stirring all the while and as soon as possible make into balls. If corn sticks to your hands it is because your hands have become heated, cool them under cold watr- so hold then under the cold water, dry them and begin again. This amount of the taffy should be used with a medium size dishpan of corn popped. Keep the corn balls in a cool place, wrapped in waxed paper.