Chocolate Popcorn
A cocoa syrup boiled to the soft-ball stage, 235 degrees, and poured straight over popped corn.
Before you start: The popcorn itself never made the ingredient list — this makes enough coating for roughly 3 to 4 quarts popped. The vanilla is listed but never mentioned again; stir it in off the heat, just before pouring.
Where this one came from
Nobody's written this one down yet.
Ingredients
- 1 ¼ cups sugar
- ¼ cup cocoa
- ½ cup water
- 2 tablespoons butter
- ½ teaspoon vanilla
Directions
- Boil until it’s sticky on the spoon (cook to 235 degrees).
- Pour over popcorn.
Notes
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