Popcorn snowman
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Popcorn snowman
  Popcorn    Christmas  
Last updated 6/12/2012 1:18:32 AM. Recipe ID 49438. Report a problem with this recipe.
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      Title: Popcorn snowman
 Categories: Christmas
      Yield: 2 Servings
 
     32 c  Popcorn (about 1 1/2
           -cups unpopped)
      4 c  Sugar
  1 1/3 c  Light corn syrup
      1 c  Margarine or butter
      1 ts Salt
  1 1/3 c  Water
      2 ts Vanilla extract
    1/3 c  Confectioner's sugar
      2    Cherry or
           -raspberry-flavor chewy
           -fruit rolls
    1/2 lb Green gumdrops
      2    Purple gumdrops
      3    Dark seedless raisins
 
   About 2 hours before serving or day ahead:
  
   Place popped corn in a large open roasting pan and set in 225 F oven
  to keep warm.
  
   Meanwhile, in a 5-qt.Dutch oven over medium heat, heat sugar, corn
  syrup, margarine or butter, salt and water to boiling, stirring
  constantly until sugar completely dissolves. Set candy thermometer in
  place and continue cooking, without stirring, until temperature
  reaches 250 F or hard ball stage.  Remove saucepan from heat; quickly
  stir in vanilla.
  
   Pour hot syrup mixture over popcorn, tossing to coat well. Set aside
  about 2 cups popcorn mixture for snowman's hat. Wearing clean rubber
  gloves (for handling hot mixture), shape remaining mixture popcorn
  into 2 balls, one slightly larger.  On large plate, place smaller
  popcorn ball on top of larger popcorn ball to form snowman's body.
  Shape reserved popcorn mixture into coneshaped hat; place on top of
  snowman's head.
  
   In a mall bowl, mix confectioner's sugar with 1 1/4 tsp water to
  form a thick pasty frosting.  Cut snowman's mouth from fruit roll;
  cut remaining fruit rolls into strips. Attach strips around neck for
  scarf and on hat for decoration.  With frosting, attach 1 green
  gumdrop to snowman' face for nose, and 2 purple gumdrops for eyes.
  With frosting, attach remaining green gumdrops around base and on tip
  of hat. With frosting, attach raisins to snowman's body for buttons.
  




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Recipe ID 49438 (Apr 03, 2005)

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