Page:The candy cook book (IA cu31924090146717).pdf/218
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.
- 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.