POP-CORN SWEETS
EXCELLENT, inexpensive and nourishing sweets may be made with popped
pop-corn. For making these sweets the pop-corn kernels should be large,
crisp and with no hard centers. The best way 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 some distance from the heat at first. Continue this
for three or four minutes, then place more directly over the heat. The
fire over which corn is popped should be hot, even and steady. Shake the
popper quickly and steadily until nearly all the grains have popped.
When commencing to pop almost every grain should pop open at once. The
cold water poured 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 to make the candy as soon as the
corn is popped store in paraffine bags or glass jars and close up
tightly, since popped corn soon gets tough if exposed to dampness.
MOLASSES POP-CORN BALLS
Take one cupful of light brown sugar and one cupful of New Orleans
molasses, half a cupful of water and boil to the hard ball stage, then
add two tablespoonfuls of butter. 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 corn, but be
careful not to break the grains in doing so. Dip the hands in water,
take a portion of the pop-corn up into the hands and press into nice
even round balls.
CHOCOLATE POP-CORN BALLS
Pop some corn and pick out only the large crisp, tender grains. Place in
a saucepan two cupfuls of granulated sugar, one-half cupful of water
and one-fourth teaspoonful of cream of tartar. Boil until it spins a
thread or forms a hard 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 stand on the back of the
stove. Form into tiny pop-corn balls with the fingers, boil the
remaining syrup to the crack stage, then dip each ball into this, and
place on paraffine paper until cool. When cool dip into melted sweet
chocolate.
SNOW POP-CORN BALLS
Take two cupfuls of granulated sugar, one-half cupful of white corn
syrup, one-half cupful of water and a pinch of cream of tartar. Boil to
the soft ball stage, then flavor with a few drops of peppermint 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 grains. Dip the hands into corn-starch and
mold while still warm into small balls. Roll each ball in cocoanut, and
then wrap in paraffine paper to keep their shape until cold. Unwrap and
heap on plate.
ICE POP-CORN BALLS
Take two cupfuls of granulated sugar, one-half cupful of water and
one-fourth teaspoonful of cream of tartar. Boil to the crack stage and
pour over pop-corn in a bowl, stirring until the syrup is well mixed
with the corn. Form into small balls with the hands. While still warm
roll the balls in pulverized or finely chopped rock candy to simulate
ice.
POP-CORN DAINTY
Place in a saucepan two cupfuls of granulated sugar, one-half cupful of
water and one-fourth teaspoonful of cream of tartar. Boil to firm ball.
Just before removing from the fire stir into the syrup a pint 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, and cut
into squares, or drop from a spoon on paraffine paper, and press a whole
pop-corn grain into the top of each. These are also nice if crystallized
pop-corn in different colors is used for decoration.
CRYSTALLIZED POP-CORN
Take two cupfuls of granulated sugar, two tablespoonfuls of white corn
syrup and one-half cupful of cream and boil to the soft ball stage.
Divide into four portions, pouring each portion on a buttered plate, and
flavoring differently with strawberry, orange, maple and melted
chocolate respectively. 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 or bowls. Select very large, crisp
kernels of corn and dip one by one into the different mixtures until all
is used. Dry them on greased or waxed paper. One may use a hat pin to
dip with. These grains may be used to decorate other sweets or may be
served in little baskets or odd receptacles.
POP-CORN BARS
Take two cups of sugar, one-half cupful of water and boil to the hard
ball stage. Add vanilla flavoring or any desired flavoring. Crush 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 square or
oblong buttered pan to the depth of about an inch, patting it smooth on
top. When cool cut into bars with a very sharp knife.
MAPLE POP-CORN BARS
Cook two cupfuls of maple sugar and one cupful of cream to the hard ball
stage. Beat up until it begins to turn creamy, then stir in a pint of
large, crisp kernels. See that 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 kernels. If liked
it can be shaped into bars with the hands, and there will not be so much
danger of crushing the kernels. If shaped in a pan cut into bars with a
sharp knife.
POP-CORN MACAROONS
Run some freshly popped corn through the food chopper, or else chop up
with a knife until fine. To a cupful of these add an equal quantity of
blanched almonds that have been pounded to a paste. Put these together
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 blended. Drop from
a spoon on oiled or buttered paper in a pan and sprinkle with powdered
sugar. Bake in a moderate oven for about twenty minutes. The centers of
these can be decorated with crystallized pop-corn.
CHEROKEE CRISP
Take two cupfuls of light brown sugar, one-fourth cupful of New Orleans
molasses, and one-half cupful of water. Melt over the fire until all
the sugar is dissolved, 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 has reached the hard crack stage
and pour over the corn. Turn out on a large platter or marble slab and
work until a very thin sheet. When cold break into pieces.
POP-CORN ALMOND NOUGAT
Take two cupfuls of white sugar, one-fourth cupful of water and
one-fourth cupful of corn syrup. Melt over the fire until the sugar is
dissolved, then stir in one cupful of chopped pop-corn and one-half
cupful of chopped almonds. Boil to the hard crack stage, flavor with a
little almond extract, and pour over buttered pans in thin sheets. When
cold break into pieces or cut into squares with a sharp knife.
POP-CORN BRITTLE
Take a cupful of granulated sugar, one cupful of brown sugar, one-half
cupful of golden corn syrup and one-fourth cupful of water. Melt to a
syrup, then boil to the hard ball 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 chopped
peanuts. Pour the syrup over the corn and stir until all the kernels and
nuts are covered with it. If not to be so thick with pop-corn and nuts
use only a quart of pop-corn.
POP-CORN FUDGE
Take two cupfuls of white sugar, one cupful of milk, two tablespoonfuls
of butter and a pinch of salt. Boil to the soft ball stage. Flavor with
a half teaspoonful of almond extract, then stir in one cupful of chopped
pop-corn and one-half cupful of chopped peanuts or any nuts desired.
Stir until creamy and pour out on buttered pans, and when cool cut into
squares.