In a large saucepan, combine sugar, water, corn syrup and vinegar.

Cook over high heat until mixture reaches 250 degrees (hard ball stage) on a candy thermometer.

Pour popped corn on a baking sheet.

Pour mixture over popcorn, tossing to coat.

When mixture is cool enough to handle, press popcorn into 2 to 3 inch balls with lightly greased hands.

Insert stick into each ball.

Cool on waxed paper.

Heat White Candy Chips in medium Bowl by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2-3 minutes.

Dip balls in melted white candy and roll to coat completely.

Place back on wax paper.

Immediately place in refrigerator for 10 minutes to set candy mix.

Heat Black Candy Chips in small bowl by microwaving for 30 seconds stirring and repeating until melted.

Transfer Black chocolate to small plastic bag and clip very tiny piece of corner to use for piping.

Pipe Black candy in loops originating from stem around ball.

Immediately place in refrigerator for 10 minutes to set candy mix.