Popcorn Balls

1 can sweetened condensed milk

1 cup Karo syrup

1 stick butter

2 cups brown sugar

 

cook on stove over medium heat stirring frequently.  cook to soft ball stage.  Pour over popcorn that has been separated from kernals.  Mom used a really big silver bowl, or her insert to her turkey roaster.  I like my popcorn balls a little gooier, so the amount of popcorn is really up to you.  You might just make a few batches to determine how much you like.

 

Once you stir the carmel and the popcorn up you use a little bit of cold water on your hands so you can manipulate the popcorn into balls with out burning your hands, but not so much that you make your popcorn balls soggy.

 

Gingerbread

 

2 1/2 cups flour

1 TBSP baking powder

1 tsp cinnamon

1 tsp ginger

1/4 tsp cloves

1/2 tsp salt (optional)

1/3 cup brown sugar

1 egg

1/2 cup oil

2/3 cup molasses

 

Mom always just dumped all of these ingredients into the bowl and mixed.  She would also use the same measuring cup for the oil and the molasses.  Do the oil first, then the molasses just slips out and doesn’t stick to the cup.  Obviously they are different measurements so sometimes I measure the oil in a 1/2 cup first and then put it in the 2/3 cup but sometimes I just guess.  Also, sometimes it seems to need a little bit more flour.  (probably those times i guess on the oil…) don’t be afraid to add a little bit more.

 

Generously oil a cookie sheet and spread the gingerbread out into it trying to make as even as possible.  Mom would cover the gingerbread with wax paper and use a rolling pin on it.  This makes it easier to not have crease marks on the gingerbread.

bake at 300* for 30 minutes.

Cut as soon as it comes out of the oven

royal frosting:

2lb bag of powdered sugar

6 egg whites.

mix until the shine starts to go away and you can have a stiff peak form without it drooping down.

this makes enough for at least two gingerbread houses so if you are only making one just cut the recipe in half.

Fudge

4 Cups of Sugar

2/3 cup cocoa powder

dash of salt  (i never put in salt, but mom always did…..but sometimes she                          would have salty fudge, and i never have…go figure….lol)

Mix well and add:

2 cups of milk

Stir constantly on medium heat until it comes to a boil.  Once it is boiling, stop stirring and turn to low- DO NOT STIR AGAIN!

Keep on low checking periodically for soft ball stage.  This is when you drop a small amount into a cold bowl of water.  if you can pick up the “ball” and it stays in a ball shape but doesn’t get hard..  Also, at this point put the ball in your mouth and if it is slightly sticky it is ready.  Another indicator is that the bubbles will be very slow like the mudpots at yellowstone, not fast with a lot of bubbles.  i don’t start testing until i can see that the mixture is thicker and stickier.  it might take a good half hour to 45 minutes before you start testing.  it all depends on your altitude and your stove.  you can also use a candy thermometer to determine soft ball stage.

 

At this point remove from heat and put a stick of butter in and then two “glugs” of vanilla.  very specific.  let sit to cool for a while .  mom always tested the readiness at this stage by sticking her finger straight to the bottom of the pan and if she could hold it there for a second without burning her finger then she would stir it and pour it into the buttered pan to set.