Corn Balls

Ingredients

• one tablespoon of butter
• one cup of molasses
• one-half cup of sugar
• a very little salt
• selected corn

Method

1. 1

   Melt butter in a saucepan, add molasses and sugar, and boil until brittle when dropped in cold water.

2. 2

   Pour the hot mixture over the popped corn, stirring constantly.

3. 3

   Shape into balls, but do not make them too compact.

Nutrition per serving

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 24. The excerpt below is the record exactly as published.

one cup of molasses and one-half cup of sugar. Boil the mixture until it is brittle when dropped in cold water. Put selected com into large kettle, shake over it a very little salt, and pour into it gradually the hot mixture, stirring constantly. When thoroughly mixed, shape into balls, but do not make them too compact. Chocolate fudge coming first on the list of quick-and-easy confections, we are liberally provided with that dainty, though to do the Youngest Member justice he uses great in- genuity in varying the formula. For fudge, pure and simple, put three tablespoons of but- ter in a saucepan; when melted add two cups 114 COMFORT OF THE FAMILY of sugar, one cup of creamy milk, two squares of ^xmsweetened chocolate. Bring to boiling point and let boil thirteen riiinutes; add tea- spoon of vanilla. Remove from range and beat until creamy (in the amount of beating lies the secret of a smooth, delicate fudge), turn into pan and cool. Marshmallows cut in quarters may be added before the mixture is turned into the pan, or one cup of chopped nut meats, or nut meats and figs, or raisins. Peanut butter fudge is a very smooth con- coction for an after-supper nibble. Put two cups of sugar and two-thirds cup of milk in saucepan. Bring to boiling point and let boil until a soft baU may be formed when mixture is tested in cold water. Remove from range, add four tablespoons of peanut butter and one teaspoon of vanilla and beat until creamy. Turn into buttered pan, cool and mark in squares, placing a split half of a peanut on each square. Penuche is hailed with acclaim when it ap- pears. If you wish to try it, melt one table- spoon of butter in saucepan, add two cups of brown sugar and one of white, and one cup of CONFECTIONS— CONCLUSION 116 thin cream. Boil until mixture will form a soft ball when tested in cold water. Remove from range, beat until creamy, then add one cup of finely chopped walnut meats and figs in equal quantity. Turn into pan and cool. One cupful of nut meats alone may be used; the flavor of the candy is improved by sprinkling these lightly with salt. A delicious cocoanut candy is made by melt- ing one tablespoon of butter

Cook this with the app: pantry check, scaling, and the assistant.