POPCORN CRISP.
- 1½ pounds sugar.
- ½ pound glucose.
- ⅔ cup dark molasses.
- 2 ounces butter.
- ⅔ pint water.
- Good pinch of salt.
Cook sugar, glucose and water to 280, in the same manner as other candies; then take out thermometer and put in the molasses and butter, and a good pinch of salt, and stir constantly after adding these. Cook until it is very brittle when dropped in water or until you can distinguish it just commencing to burn. Then take off the fire and pour it over about ten quarts of popped corn, stirring it constantly as you pour the syrup over it, so that it will all be covered, and as soon as this is done, it is best to scoop it out of the pan and spread it out on your slab somewhat, so that it will not pack down any, which it would do if you allowed it to remain in the pan. Before pouring this candy on the corn, it is best to have your corn free from all the small hard grains, and put the well popped ones in some very large pan before pouring the syrup over it.
SUGARED POPCORN
- ½ pound sugar.
- 4 quarts popped corn.
Put the sugar in a small kettle with just enough water to dissolve the sugar, stir until it boils, put in thermometer and cook to 222. Have the corn ready in a good sized kettle, and as soon as the syrup is cooked, pour over the corn in a fine stream. Have someone stir the corn while you pour the syrup in it. Continue stirring briskly, until the corn separates, and turn out on your work board or wax paper and immediately pull the grains apart. You may also add a little red or green color to the syrup before pouring it on the corn. Have the corn slightly warmed in the oven, so that the sugar syrup will grain easily.
POPCORN BALLS
- 6 quarts popped corn.
- 1 pound sugar.
- 1 pound glucose.
- ½ pint water.
- Vanilla flavor.
Put the sugar, glucose and water into a kettle and stir until it commences to boil. Put in the thermometer and cook to 240. Add vanilla. Pour the syrup slowly over the corn, stirring well. Moisten the hands with cold water and take out the desired amount of corn, pressing it into a ball.
Maple sugar may be used instead of the white. For a variety, color the white syrup pink and flavor with strawberry.