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Show Try A Popcorn Lamb As An Easter Centerpiece March winds may blow, but April always seems to come smiling through with a fervent promise for a lovely spring. Be it April in Paris, Paducah, Philadelphia or Phoenix, we welcome it with joy in our hearts. Here's a chance U get the family together for Easter decorating. This year, why not try a popcorn lamb? Pop plenty of popcorn (we've used the pop in its own pan, Jiffy Pop'' Popcorn), Pop-corn), then make a corn syrup to coat and hold the popcorn together for molding. mold-ing. Perhaps you have a lamb cake mold; if so, pack the coaled corn in it; if not, let the creative spirit take over for sculpting this happy little fellow. POPCORN LAMB 1 pack ige (5 oz. or 111 g) Jiffy Pop " Popcorn 1 cup (240 mL) sugar 12 cup (120 ml ) corn syrup 12 cup (120 mL) water 1-2 tablespoons (15 mL or 30 mL) butter or margarine gumdrops Prepare popcorn according accord-ing to package directions. Save out 2 cups of popcorn for eating, pour remainder into large bowl or pan. Heat sugar, corn syrup and water BiB in saucepan to 250F BBm (121 C) or until a drop of A syrup in cold water forms a ; hard ball. Save a little syrup for attaching decorations; pour remaining syrup over popcorn and mix throughly with two large spoons. Coated popcorn is now ready to be formed into lamb. Coat hands with butter, and working quick- API ly pack coated popcorn ' into lamb mold or mold ' lamb free-handedly. Dcco- ST rate with gumdrops; sur- ' round with flowers or colored eggs. |
