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Popcorn Liberty Bell




  1. Keep popcorn hot and crisp in a 300 degrees F oven.
  2. Butter sides of a heavy 3-quart saucepan. In it, combine brown sugar, molasses, butter, vinegar and salt. Bring to a boil, stirring until sugar dissolves.
  3. Clip candy thermometer to pan. Cook syrup to 250 degrees F (hard-ball stage).
  4. Pour slowly over popcorn, stirring just to mix thoroughly.
  5. Butter hands lightly; quickly form popcorn balls into bell shape. *
  6. To apply finishing touches: make loop from licorice strings and insert in top of bell.
  7. Heat a little corn syrup; brush on side of bell; press licorice strings in place to resemble the crack in the bell.

* Or lightly butter a deep slant-sided mixing bowl and an 8-inch pie pan; pack with glazed popcorn. Unmold and press two parts of bell together.


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