Page:The candy cook book (IA cu31924090146717).pdf/217

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.

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.