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Orange Popcorn Balls




  1. Combine sugar, water, marmalade, salt, corn syrup and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Cook to hard-ball stage or to 250 degrees F on candy thermometer.
  2. Pour over popcorn slowly; mix thoroughly.
  3. Shape into 2 1/2-inch balls with buttered hands.

Yield: 15 balls

Black popcorn balls may be made by substituting one 6-ounce package licorice sticks, cut into small pieces, for orange marmalade


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