Title: Chocolate-cream-popcorn
 Categories: Cyberealm, Candies
      Yield: 2 Quarts
 
      2 qt Popped Corn
      1 c  Sugar
    1/2 c  Water
    1/3 c  Cornsyrup
    1/4 ts Salt
      3 tb Margarine
    1/3 c  Chocolate pieces
      1 ts Vanilla extract
 
  1. Lightly grease large bowl; in it, place popped corn. 2. In
  saucepan, mix sugar, water, corn syrup and salt. 3. Cook over
  moderate heat to 240 degrees F on candy-
     thermometer. 4. Add marggarine; when it is melted; add chocolate.
  5. Stir in vanilla. Slowly pour hot syrup over popped corn,
     stirring constantly with two forks. Continue stirring
     until corn is coated and syrup loses its gloss. 6. When mixture is
  cool; store in tightly covered containers.
     Out of Good Housekeeping Christmas cookbook
     Typed by Brigitte Sealing