This recipe was typed on a large index card and comes from a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy.

DARK SYRUP (FOR POPPED CORN)

3/4 c. molasses
1 1/2 c. light brown sugar or 3/4 c. ea. white and dark brown sugar.
1 tablespoon vinegar
1/2 c butter and 1/2 teaspoon salt

Cook ingredients to 280 degrees (light crack stage), stirring frequently. Pour over popped corn and mix thoroughly.

The coated popcorn may also be molded into shells pie-shaped, basket-shaped, small or large, to hold ice cream, canned fruit pie filling, candies and other treats.