Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

by Mary M.‏ Wright

CHAPTER IX

POP-CORN SWEETS

Excellent, inexpensive and nourishing sweets may be made with popped pop-corn. For making these sweets the pop-corn kernels should be large, crisp and with no hard centers. The best way to pop corn to obtain these results is first to use good pop-corn, then put enough corn in the popper just to cover the bottom of popper. Pour some cold water over it and hold the popper some distance from the heat at first. Continue this for three or four minutes, then place more directly over the heat. The fire over which corn is popped should be hot, even and steady. Shake the popper quickly and steadily until nearly all the grains have popped. When commencing to pop almost every grain should pop open at once. The cold water poured over the corn causes a steam to generate; this makes the corn swell and burst open from the very center in large, crisp, fine flavored kernels. If not ready to make the candy as soon as the corn is popped store in paraffine bags or glass jars and close up tightly, since popped corn soon gets tough if exposed to dampness.