Wednesday, April 13, 2011

No Corn Popcorn Balls

    That doesn't seem like a very good name does it.  My kids took one look at them and called them gum balls.  Also, not a very good name when there is no gum in them.  These sweet treats are really popped sorghum covered in a caramel syrup, then shaped into balls.


  • 8 cups Mini Pops sorghum
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup honey
  • 1/2 cup water
  • 1 tsp rice vinegar
  • 1/4 tsp salt
  • 3/4 cup extra light virgin olive oil
  1. Measure the sorghum into a large bowl and set aside.
  2. In a medium pot add sugar, brown sugar, honey, water, vinegar and salt.  
  3. Over medium high heat, stir constantly until the mixture boils.  
  4. Continue to stir constantly until mixture reaches 260 degrees Fahrenheit.  
  5. Turn heat to low, and stir in oil.  
  6. Optional step :  Add coloring to syrup if you like.  I used two capsules of beet powder.  The balls were a blushing pink color and very delicate looking.  I found the beet powder capsules at my vitamin shop.
  7. Pour syrup in thin streams over popped sorghum.
  8. Line a muffin tin with cupcake liners.  With a large spoon or ice cream scoop, scoop mixture into muffin tins.  Round the tops with the spoon.  
  9. Let cool.  
  10. Enjoy!
Cook's note:  
    I have to confess that when I made these, I could not seem to reach temperature.   When I tested a drop of syrup into a glass of cold water, it would never form the ball it was suppose to.  After about ten minutes, I was done stirring!  It was a deep caramel color, so I went with it.   I poured the syrup onto the popped sorghum and placed in paper lined muffin tins.  After they cooled, they held together nicely.  

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