Old-Fashioned Sorghum Popcorn Balls

Old-Fashioned Popcorn Balls were a treat in the 1950s. This one uses sorghum syrup for a deeper, richer sticky sweetness.

2 c. sugar
1/2 c. corn syrup
1/2 c. sorghum
1 tbsp. vinegar
1/4 tsp. cream of tartar
1 tbsp. butter
1/2 tsp. soda

Let sugar, syrup, sorghum, cream of tartar, butter and vinegar boil gently without stirring until portion clicks when tested in cold water (254 degrees).

Add soda and mix well. Pour over about 4 quarts of popped corn while still frothy. Form into balls with greased hands.