Instructions: Pop the corn and place in a large pan. Combine sugar, syrup, water and vinegar in saucepan; heat to boiling and add cream of tartar. Boil to soft ball crack stage (275-280F). Remove from heat and add margarine or butter, baking soda and vanilla. Mix well before pouring over the popped corn. Form into balls. Wrap balls in waxed paper to store.

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