Americansnack
Candy Corn
From The royal baker and pastry cook, 1902
Nuts of any kind may be prepared in the same way.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 78. The excerpt below is the record exactly as published.
1 tablespoon butter, 3 tablespoons water, 1 tea-cup white pulverized sugar. Boil until ready to candy, then throw in 3 quarts nicely popped corn
Cook this with the app: pantry check, scaling, and the assistant.