Instructions: Boil sugars, molasses, water and vinegar to hard-crack stage (310 degrees on candy thermometer). Have popped corn about 8 quarts in large bowl. Pour syrup in thin stream over corn in bowl, stirring until corn is well coated. Butter hands or dip hands in cool water before shaping mixture into 3-inch popcorn balls. Place on wax paper; wrap in waxed paper to store.

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