2 c. sugar
5 tbsp. water
1/4 tsp. cream of tartar
5 tbsp. molasses
2 tbsp. margarine
1 tsp. vanilla
2 qt. popped corn
Cook sugar, water, cream of tartar and molasses to 250 deg. Remove from heat when bubbling. Stir in margarine and vanilla.
Pour slowly over popcorn, stirring gently until coated. Pour into buttered pans. When cool enough to handle, make into balls.