If you are using too small a proportion of corn syrup to the sugar the resulting candy will turn back to sugar, that is, it will grain just the same, no matter to what degree you cook it, unless you use cream of tartar.
In some kinds of ground pop-corn penny goods, it is desirable to let the candy grain in order to prevent stickiness. This is attained by the use of a smaller proportion of corn syrup to sugar and by not letting the goods cool off entirely before boxing. Boxing while warm induces graining.
Candied pop-corn that it is intended should grain a little, may be kept from sticking to the machines and tools by wiping them with a wet rag or sponge. You can easily tell whether to use water or butter when the other will not prevent sticking.
Grease is used in the candy to give the required elasticity and make it less moisture attracting.
The coating of pop-corn with candy is done to keep the pop-corn from absorbing moisture. Consequently the candy must be as moisture proof as possible. And each kernel of pop-corn should be entirely enclosed in a candy casing.
A recipe containing corn syrup and sugar may be boiled to a higher degree than a recipe with molasses in it. Also a clear sugar batch may be boiled to a higher degree than any other. It takes an expert to boil sugar to 345 degrees over an open fire and not burn it. If you use a lot of molasses you cannot boil high enough to prevent sticking and spoiling. Use light molasses, New Orleans molasses. It costs more, but gives quality.
Cooking to a high degree dries out the candy so that it attracts moisture more unless other ingredients, such as grease, are put in to counteract it.
Days when the air is heavy with moisture and the weather warm, it is better not to make candy or make only what you cannot get along without, for the reason that it becomes sticky so quickly that you cannot wrap it before it is in condition to stick to the paper.
You see that you cannot be told just what proportions of materials, cooked to a certain test, will result in a candy that will keep in your territory. You must find that out for yourself. This book merely points out the way.