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In a medium saucepan, combine sugar, water, syrup, vinegar,
and salt. Cook over high heat until mixture reaches 255 degrees
F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour
over popped corn, tossing gently to coat. When mixture is cool
enough to handle, press popcorn into 3-inch balls with lightly
greased hands. Cool completely on waxed paper.
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