Page:The candy cook book (IA cu31924090146717).pdf/219

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.

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.