The Candy Cook Book/Chapter 14

by Alice Bradley

CHAPTER XIV

POPCORN CANDIES

How to Pop Corn

Put about half a cup of corn in popper, and shake over a moderate fire until kernels begin to pop. If gas is used, turn it very low, that corn may become uniformly heated through. Shake rapidly as soon as kernels begin to pop, and remove from fire before they begin to burn.

Half a cup of popcorn should yield one and one half quarts popped corn. For salted popped corn, sprinkle generously with salt.

Buttered Popcorn

• 4 tablespoons butter
• 2 quarts popped corn
• Salt

Melt butter in large saucepan, add corn, and stir until every kernel is coated. Sprinkle with salt and serve at once.

Corn Balls

• 5 quarts popped corn
• 2 cups sugar
• ½ cup white corn syrup
• 1½ cups water
• ⅓ teaspoon salt
• 1 teaspoon vinegar
• 1 tablespoon vanilla

Carefully pick over the corn, discarding all that is not tender, and put perfect kernels into a large pan. Put sugar, corn syrup, and water in saucepan, stir until well mixed, bring to boiling point, and boil without stirring to 260° F., or until it cracks when tried in cold water. Add vinegar and vanilla, and boil to 264° F. Remove from fire, and pour slowly over the corn, stirring and turning over the corn with a spoon, so that every kernel will be evenly coated with syrup. Make sugared corn into balls, and wrap in wax paper.

Molasses Corn Balls

• 3 quarts popped corn
• 1 cup molasses
• ½ cup sugar
• 1 tablespoon butter
• ½ teaspoon salt

Pick over popped corn, discarding all hard kernels, put in a large pan, and sprinkle with salt. Melt butter in saucepan, add molasses and sugar, and boil to 270° F., or until candy is brittle when tried in cold water. Pour mixture slowly over the corn, stirring constantly. Shape into balls, using as little pressure as possible. Wrap in wax paper.

Maple Corn Balls

• 3 quarts popped corn
• 1 cup maple syrup
• ½ cup sugar
• 1 tablespoon butter
• ½ teaspoon salt

Pop corn and pick over, discarding kernels that do not pop, and put in large kettle. Melt butter in saucepan, and add syrup and sugar. Bring to the boiling point, and let boil until mixture will become brittle when tried in cold water. Pour mixture gradually, while stirring constantly, over corn which has been sprinkled with salt. Shape into balls, using as little pressure as possible.

Popcorn Nuggets

• 2 cups sugar
• ⅔ cup water
• ¼ teaspoon cream of tartar
• ⅓ cup dark molasses
• 2 tablespoons butter
• Few grains salt
• 5 quarts popcorn

Put sugar, water, and cream of tartar in saucepan, bring to boiling point, and boil without stirring to 280° F., or until syrup will crack when tried in cold water. Remove thermometer, add molasses, butter, and salt, and boil, stirring constantly, until candy will become very brittle when tried in cold water, being careful that it does not burn. Have ready a pan containing popped corn free from any hard kernels; pour candy over it, mixing thoroughly. Spread lightly on a buttered marble slab or large platter, and when firm cut in pieces, or break up in little bunches of three to six kernels of corn.

Popcorn Cake

• 1 quart popped corn
• 1 cup sugar
• ¼ cup corn syrup
• ¼ cup water
• 2 tablespoons molasses
• 1 tablespoon butter
• 1 teaspoon salt

Pick over the popped corn, discarding all hard kernels, and finely chop the corn, or put through meat grinder, using a coarse knife. Put sugar, corn syrup, and water in saucepan, stir until it boils, and cook to 270° F., or until candy cracks when tried in cold water; add molasses and butter, and cook to 290° F., or until it is very hard when tried in cold water. Add corn, stir until well mixed, return to fire a moment to loosen it, then pour on buttered slab or tray, and roll with rolling pin as thin as possible. Cut in squares or break in small pieces. Molasses may be omitted.

Sugared Popcorn

• 2 quarts popped corn
• 2 tablespoons butter
• 2 cups sugar
• ½ cup water

Pick over popped corn, discarding all hard kernels. Melt butter in saucepan, add sugar and water, stir until dissolved, and boil to 238° F., or until it will form a soft ball when tried in cold water. Pour over corn, and stir until every kernel is coated with sugar.

Red Sugared Popcorn

Prepare as Sugared Popcorn, adding a little red color paste to syrup just before adding the corn.

Brown Sugared Popcorn

Prepare as Sugared Pop Corn, using brown sugar instead of white.

Chocolate Sugared Popcorn

• 2 quarts popped corn
• 2 tablespoons butter
• 2 cups brown sugar
• ½ cup water
• 2 squares chocolate

Pick over the corn, discarding all hard kernels. Melt butter in saucepan, add sugar, water, and chocolate. Stir over fire until chocolate is melted and boil to 238° F., or until it will form a soft ball when tried in cold water. Pour over corn, and stir until every kernel is coated with sugar.

Mock Violets

• Popcorn
• Fondant
• Violet color paste
• Angelica

Select large, open kernels of corn that will resemble the shape of violets. Color fondant a rich violet shade, melt it over hot water, and dip kernels of corn one at a time in the melted fondant, attach fine stems of angelica, place on paraffin paper, and leave until dry. Serve as a bonbon or use as a garnish on a bed of spun sugar around a mold of ice cream.

Popcorn Nests

Make popcorn balls and shape into hollow nests. Line with fringed wax paper, and fill with salted nuts or candies for a holiday dinner table.