2 cups brown sugar
1 cup white corn syrup
Bring above to a good boil then add:
¼ lb. butter
1 can sweetened condensed milk
Cook slowly over a low heat to the soft ball stage. Pour over 2 gallons of popped corn, stirring as you pour. When corn is all coated, spread out on flat area to dry.
Can be made into popcorn balls. Can also use puffed wheat in place of popcorn for puffed rice ball.
“I found this recipe in The Children’s Friend while living in Pocatello.” – Nadine