Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

to pop corn to obtain these results is first to use good pop-corn, then put enough corn in the popper just to cover the bottom of popper. Pour some cold water over it and hold the popper

ured over the corn causes a steam to generate; this makes the corn swell and burst open from the very center in large, crisp, fine flavored kernels. If not ready t

s Pop-C

ter. Boil to the crack stage, then add a half teaspoonful of soda and pour over some freshly popped corn in a bowl. Stir until the syrup is evenly distributed over the

e Pop-Co

ball when dropped in cold water; then flavor with a teaspoonful of vanilla. Pour part of this sugar syrup over the pop-corn, stirring until the syrup is evenly distributed through the pop-corn; while doing this let the remainder sta

op-Cor

ppermint extract or a half teaspoonful of vanilla and pour over the stiffly beaten whites of two eggs. Beat up until light and it begins to harden, then stir in two cupfuls of crisp pop-corn grai

p-Corn

the crack stage and pour over pop-corn in a bowl, stirring until the syrup is well mixed with the corn. Form into sm

orn D

of pop-corn that has been run through the food chopper. Pour over the stiffly beaten whites of two eggs, flavor with a teaspoonful of vanilla and beat up until light and foamy; then pour into greased pans,

lized P

ively. Beat the portion on each plate until creamy, coloring the portion that is flavored with strawberry pink, the orange flavored with yellow. One portion may be left white if liked, or the amount of syrup may be doubled and divided into more portions. Place each kind of the mixture in cups

Corn

h some fresh pop-corn with a rolling pin, and stir into the syrup. When the corn has been perfectly mixed with the syrup press into a

Pop-Co

at the syrup is well mixed through the corn. Turn into a square or oblong pan that has been well buttered and press until flat on top, but not hard enough to crush the ker

rn Mac

ogether in a bowl. Beat up whites of three eggs until stiff, then add about one-half a cupful of sugar and beat up for about five minutes. Mix the pop-corn and paste into this slowly until thoroughly blend

okee

ed, add two tablespoonfuls of butter. Sprinkle some salt over a quart of freshly popped corn in a bowl. Flavor the syrup with a teaspoonful of vanilla after it h

n Almon

issolved, then stir in one cupful of chopped pop-corn and one-half cupful of chopped almonds. Boil to the hard crack stage, flavor with

orn B

stage, add one-fourth cupful of butter and boil until it begins to turn color or to the hard crack stage. Place in a bowl two quarts of freshly popped corn and one cupful chop

Corn

ll stage. Flavor with a half teaspoonful of almond extract, then stir in one cupful of chopped pop-corn and one-half cupfu

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