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The Candy Cook Book
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

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