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Popcorn Candies: Sugared

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 1/2 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 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. 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 bonbon or use as a garnish on a bed of spun sugar around a mold of ice cream.

Popcorn Nests Make popcorn balls and shape into hollow nests. Line with fringed wax paper, and fill with salted nuts or candies for a holiday dinner table.