The Candy Maker’s Guide: Popcorn


Roast the corn berries over a smokeless fire in a corn popper (get our price for corn poppers); keep shaking until every berry has burst; boil sufficient sugar and water to the degree of feather, 245; add to each 7 lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in this syrup, and roll them in fine pulverized sugar until coated all over, then lay them aside; when dry repeat the coating process in the same manner until they have taken up the desired thickness of sugar. Weigh or measure sufficient coated berries, according to size of ball required, moisten them with thin syrup, partly form the ball by hand, then put it in a pop corn ball press and press tightly into shape, then form into balls in the usual way with pop corn ball press.



Process.—The corn berries are prepared as for balls; boil brown sugar in the proportion of 8 lbs. sugar and two pounds molasses to ball, 250; pour the syrup over the corn and thoroughly mix them; press them immediately into oiled tins. The process should be done quickly and the seeds pressed as tightly together as possible; when cold they are ready for sale and may be cut to size with sharp knife.



Process.—Prepare the corn as for balls and pack them closely into strong square tins slightly oiled with olive oil of best quality; boil to crack, sufficient brown sugar and glucose for quantity required and pour the hot syrup over the pop corns, just enough to make them adhere. When cold cut them up with a sharp knife the size.