Sugared Popcorn

Ingredients

• One cup white sugar
• 2 tablespoons butter
• 3 tablespoons boiling water
• 3 quarts popcorn

Method

1. 1

   Melt butter in water, add sugar and stir over fire until dissolved.

2. 2

   Boil until it forms a hard ball in cold water.

3. 3

   Pour popcorn into syrup and stir until grains are crystallized with sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 127. The excerpt below is the record exactly as published.

Sugared Popcorn. One cup white sugar, 'i tablespoons huttii'. '■> tablespoons iioiling water, ;! (puirts popcorn. Melt the butter in the Avatei'. add sugar and stir over lli'e until dissohcd. Boil until it will form in a hard hall in cold water. Then poui' the popcorn into the syrup and stir until the gi'ains are crystallized with the sugar. Dona I.I) .\ rwia.i,. Popcorn Balls. Salt the corn, take 2 cups of Xew Orleaiis m<ilasses. l dip light lu'own sugar, 1 tablespoon of vinegar, butter size (d' walnut. Iioil !."> minutes, ibit in t/^ teaspoon of soda 0 minutes l)et'ore doiu'. Pour oxer corn and makt' into balls. j\liss K.vi'i-: Wal'I'ki.'s. Holiday Candy. One-half ])ound jMiglish walinits, '^ j)ound Ib'a/il nuts. I pound lilherts, 1 pound almonds (soft shelled). 1 t-upful hiek'ory nuts. ^ ■, pound citron. V-i pound tigs and raisins. Blanch nuts and choj) all very line. Moisten o pounds of tbe best confectioners" sugar with the white of 1 ('y:i£ and water. Flavor with 2 tablespoonfuls of vanilla: mi.\ niits and fruit with the sugar, kneading with the hands: make into loaf, cutting" in small s((uares only as used. If covered well fr(un the air. will keep b)r months. ^Tiss K. G. Pixi;, Walton, X. Y. Chocolate Creams. Melt chocolate in douhie boiler and add a lew shavings of paraftine: dip cream in and allow to cool on oiled ]>aper. L^ i.a Rogers. Chocolate Creams. One vg'^, 1 pound of confectioner's sugar, 1 teaspoon of thick cream, i/i cake of chocolate. Whi]) white of egg very stitl' and gradually add i/> of the sugar. Put in cream and then add the remaining sugar, ^lold into small balls and .set aside until th(U'oughly drie(l. Mcli chocolate and dip tl;e creams into chocolate by means of a hat pill. Florence Kaxdali.. Chocolate Caramels. One-half cake Baker's chocolate, 1 cup molasses. [._, cu]) milk. 2 cups sugar, y-> cu]) butter, flavor with vanilla. Boil until it will harden in water. Pour upon plat- ter and when nearly cold cut in scpiares. .Mi;s. S'r. Ci.aii;. Fudge. Two cups sugar, 1 cup milk, butter size of a walnut, v? sipiares oi' 14 pound of 172 SnpKRlOR COOK BOOK Baker's cliocolate. Boil iiiilil it I'di'ius a soft ball in water. Then beat until it be- comes creamy. Ponr out in disb and set out to cool. Miss Mollie B. Crocker. Chocolate Fudge. Two cups sugar, \U cup water, 1 tcaspoou (■(irnstarcli. "i tablespoons butter

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