Goblin Balls

Goblin Balls
Makes 24 Balls

8 c Popped corn
1 c Granulated sugar
1/2 c Corn syrup
1/3 c Water
1 Tb Butter
1/2 ts Salt
1 ts Vanilla
1 c Orange and black gumdrops
-or jujubes, chopped

Currants and diced apricots can replace the candy.

Place popped corn in bowl; set aside.

In small saucepan over medium-high heat, bring sugar, corn syrup,
water, butter and salt to boil; cook, stirring, until sugar dissolves.
Cook, without stirring, for 10 minutes or until at hard-ball stage of
254F 123C on candy thermometer, or until 1/2 ts syrup dropped into cold
water forms rigid but still slightly pliable
ball. Remove from heat. Wearing oven mitts to shield against
splatters, carefully stir in vanilla.

Pour over popped corn; using greased spoon, toss until coated. Stir in
candy. Wearing rubber gloves, form into 2-inch balls; let cool on baking
sheet.