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
- Measure the sorghum into a large bowl and set aside.
- In a medium pot add sugar, brown sugar, honey, water, vinegar and salt.
- Over medium high heat, stir constantly until the mixture boils.
- Continue to stir constantly until mixture reaches 260 degrees Fahrenheit.
- Turn heat to low, and stir in oil.
- 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.
- Pour syrup in thin streams over popped sorghum.
- 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.
- Let cool.
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.