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1/2 pound (28 caramels) Kraft Caramels
2 tablespoons water
2 quarts popped popcorn
salt to taste
Place Kraft Caramels and water in top
of a double boiler. Heat, stirring
frequentyly, until the caramels are
melted and the sauce is smooth.
Pour caramel sauce over 2 quarts of
salted, popped popcorn placed in a
large bowl, and toss until every kernel
is coated. With hands slightly
moistened with cold water, form into
6 balls.
Source: Kraft Caramel ad in the Spokane, WA Spokesman-Review
newspaper, Sunday, Jan 26, 1957
2 tablespoons water
2 quarts popped popcorn
salt to taste
Place Kraft Caramels and water in top
of a double boiler. Heat, stirring
frequentyly, until the caramels are
melted and the sauce is smooth.
Pour caramel sauce over 2 quarts of
salted, popped popcorn placed in a
large bowl, and toss until every kernel
is coated. With hands slightly
moistened with cold water, form into
6 balls.
Source: Kraft Caramel ad in the Spokane, WA Spokesman-Review
newspaper, Sunday, Jan 26, 1957
