1½ pounds sugar.
½ pound glucose.
⅔ cup dark molasses.
2 ounces butter.
⅔ pint water.
Good pinch of salt.
Cook sugar, glucose and water to 280, in the same manner as other
candies; then take out thermometer and put in the molasses and butter,
and a good pinch of salt, and stir constantly after adding these.
Cook until it is very brittle when dropped in water or until you can
distinguish it just commencing to burn. Then take off the fire and pour
it over about ten quarts of popped corn, stirring it constantly as you
pour the syrup over it, so that it will all be covered, and as soon
as this is done, it is best to scoop it out of the pan and spread it
out on your slab somewhat, so that it will not pack down any, which it
would do if you allowed it to remain in the pan. Before pouring this
candy on the corn, it is best to have your corn free from all the small
hard grains, and put the well popped ones in some very large pan before
pouring the syrup over it.