| Sugar (granulated), | 1 cup |
| Water, | 3 tablespoons |
| Butter, | 1 tablespoon |
| Corn (not popped), | 1 cup |
First Betsey popped the corn, putting one half a cup in the popper at a time; after picking the corn over carefully she had about twelve cups or three quarts of popped corn.
Then the sugar, water, and butter were put in a saucepan and cooked until it was brittle, when tried in cold water; the popped corn, which had been kept in a large saucepan at back of the stove, was then covered with the syrup, stirred until it was well mixed, then taken from fire and the stirring continued till the mixture cooled a little. Now she poured it into a buttered pan, placed a weight over it, and when cold cut into bars with a sharp knife. If the knife stuck while cutting, Betsey dipped the blade in water now and then, as mother had taught her.
Popcorn Balls
| Molasses, | 1 cup |
| Sugar (granulated), | ½ cup |
| Butter, | 1 tablespoon |
| Corn (not popped), | 1 cup |
The corn Betsey popped, picked over and put in a good-sized buttered pan, then shook just a little salt over it.
The butter, sugar and molasses she boiled until it became brittle when tried in cold water, then poured the candy slowly over the corn, stirring all the while.
Betsey then buttered her hands and shaped the corn into balls as soon as it was cool enough for her to handle.
Maple Sugar Popcorn Balls
| Maple Syrup, | 1 cup |
| Sugar (granulated), | ½ cup |
| Butter, | 1 tablespoon |
| Corn (not popped), | 1 cup |