Popcorn Balls

Ingredients

• 3 quarts popped corn
• 1 cup water
• 1 cup sugar
• 54 teaspoon salt
• Yz cup white corn sirup
• i teaspoon lemon or vanilla

Method

1. 1

   Discard all imperfect kernels of corn.

2. 2

   Put the corn into a large pan.

3. 3

   Cook sugar, syrup and water to the crack stage, or 270° F.

4. 4

   Add flavoring and salt.

5. 5

   Pour slowly over the corn, stirring with a spoon so that all kernels will be evenly coated.

6. 6

   Shape the corn into balls and lay on waxed paper.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 66. The excerpt below is the record exactly as published.

cup water i teaspoon vanilL Yi teaspoon salt Put the sugar, water, grated chocolate and salt into a saucepan and stir until the sugar is dissolved. Boil slowly to the soft-ball 150 NEW DELINEATOR RECIPES 151 stage, or 236° F. Remove from the fire, pour it over the marsh- mallow cream in a bowl, but do not stir. When it is lukewarm, add the vanilla and beat until it is creamy. Pour into buttered pans and when it hardens mark it into squares. PENOCHE 3 cups bro\\Ti sugar i teaspoon vanilla I cup milk I cup nut-meats 1 tablespoon butter Put the sugar and milk into a saucepan and cook to the soft-ball stage, or 236° F. Remove from the fire, add butter and vanilla, and cool without stirring. When it is lukewarm, beat until it is creamy. Stir in the broken nut-meats. Hickory nuts or Eng- lish walnuts are especially nice. Pour into a buttered pan and when it hardens mark into squares. FONDANT 2 cups granulated sugar 2 tablespoons corn sirup or ^ I cup w^ater teaspoon cream of tartar I teaspoon vanilla Put the sugar, corn sirup and water in a saucepan and heat slowly. Do not let it begin to boil until the sugar is dissolved. Wash down the sides of the pan with a fork wrapped in a damp cloth or else cover and cook for two or three minutes so that the steam will carry dow^n the crystals that have been thrown on the side of the pan. Remove the cover and continue to boil slowly with- out stirring to the soft-ball stage, or 238° F. While cooking, keep the cover on part of the time so the steam can help to keep the crystals washed down. Remove from the fire and pour at once on large platters or slabs which have been wet with water, and let it stand until it is lukewarm. Cream thoroughly; then knead with the hands until it is smooth and free from lumps. Fondant is better if allowed to ripen for several days. It may be wrapped in waxed paper and put in a tightly covered jar. WINTERGREEN CREAMS Melt a portion of fondant in the upper part of a double boiler until it is soft enough to drop from a spoon. It may be neces- 152 NEW DELINEATOR RECIPES sary to add a few drops of hot water. Color it with red vege- table coloring to a delicate pink. Flavor with oil of wintergreen. Stir until it is creamy. Drop from a teaspoon on oiled paper. VANILLA CARAMELS 2 cups sugar i teaspoon vanilla )2 cup corn sirup 4 tablespoons butter Yi cup milk I cup cream or condensed milk Cook the ingredients, except the vanilla, to the firm-ball stage, or 246° F, Remove from the fire, add the vanilla and pour into a buttered pan. WTien it is cold, turn it out of the pan and cut it into squares. MOLASSES TAFFY 2 cups molasses yi teaspoon soda 1 cup granulated sugar 4 tablespoons butter y^ cup water ^ teaspoon vanilla Cook the molasses, sugar and water slowly to the hard-ball stage, or 260° F., stirring during the latter part of the cooking to pre- vent its burning. Remove from the fire, add the butter, soda and vanilla and stir enough to mix. Pour into a greased pan and, when cool enough to handle, pull it into a long rope and cut with scissors into small pieces. NOUGAT 2 cups sugar i teaspoon vanilla Yz cup corn sirup i^ cups nut-meats I cup water Y2 cup candied cherries 4 egg-whites Boil together one-half the sugar, half of the water and half of the com sirup to the crack stage, or 280° F. Remove the sirup from the fire and pour it slowly over the well-beaten whites and con- tinue beating until it is cool. WTiile beating, cook the remaining half of the ingredients to the crack stage, or 280° F. Remove and add at once to the first mixture, beating while adding. When cool, add the vanilla, nut-meats and candied cherries and pour into buttered pans. Smooth over the surface and let it stand overnight before cutting. In the morning cut and wrap in oiled paper. JVJw 'would not he tempted by ice cream zvitJi fruit, above, or zuifh nuts and chocolate sauce, below? There is something about the very shape of a par- fait glass that makes the contents doubly tempting For mousse, above, cream must he zvhippcd; hut for ice-cream, helow, this is not necessary, page 170 Biscuit glace, page 155, is particularly well suited to freezing in the trays of the mechanical refrigerator NEW DELINEATOR RECIPES 155 POPCORN BALLS 3 quarts popped corn i cup water 1 cup sugar 54 teaspoon salt Yz cup white corn sirup i teaspoon lemon or vanilla

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