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Popcorn Candies: Balls

Corn Balls 5 quarts popped corn 2 cups sugar 1/2 cup white corn syrup 11/2 cups water 1/3 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 degrees 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 1/2 cup sugar 1 tablespoon butter 1/2 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 degrees 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 1/2 cup sugar 1 tablespoon butter 1/2 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 2/3cup water 1/4 teaspoon cream of tartar 1/3 cup dark molasses 2 tablespoons butter Few grains salt 5quarts popcorn Put sugar, water, and cream of tartar in saucepan, bring to boiling point, and boil without stirring to 280 degrees 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 1/4 cup corn syrup 1/4 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 degrees F., or until candy cracks when tried in cold water; add molasses and butter, and cook to 290 degrees 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 1/2 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 degrees 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.