6 quarts popped corn.
1 pound sugar.
1 pound glucose.
½ pint water.
Vanilla flavor.
Put the sugar, glucose and water into a kettle and stir until it
commences to boil. Put in the thermometer and cook to 240. Add vanilla.
Pour the syrup slowly over the corn, stirring well. Moisten the hands
with cold water and take out the desired amount of corn, pressing it
into a ball.
Maple sugar may be used instead of the white. For a variety, color the
white syrup pink and flavor with strawberry.
Have the corn slightly warmed in the oven, so that when the batch is
done cooking, you can get the corn and syrup mixed good, and the balls
moulded up before it gets too cold.