Old Fashioned Popcorn Balls

1 cup Karo light or dark corn syrup

1 cup firmly packed brown sugar

¼ cup water

1 teaspoon vinegar

2 tablespoons Mazola or Nucoa margarine

2 quarts unsalted popped corn

Combine corn syrup, brown sugar, water and vinegar in saucepan. Stirring constantly, cook over medium heat until mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 260°F., or until small amount of mixture dropped into very cold water forms a ball which is hard enough to hold its shape, yet plastic. Remove from heat. Quickly add margarine; blend. Slowly pour over popped corn in large bowl, mixing well. Shape into balls, using as little pressure as possible. (Grease hands, if desired.) Makes 15 (2½-inch) balls.

Pink Cinnamon Popcorn Balls: Follow recipe for Old Fashioned Popcorn Balls, using light corn syrup and substituting granulated sugar for brown sugar. Add ¼ cup red cinnamon candies to syrup when mixture boils.

Pastel Popcorn Balls: Follow recipe for Pink Cinnamon Popcorn Balls, omitting red cinnamon candies. When adding margarine, add 2 teaspoons vanilla and enough food coloring for desired shade.