2296.—CANDIED POPCORN.
Ingredients.—1 quart of popped corn, ½ a lb. of castor sugar, 1 oz. of butter, 3 tablespoonfuls of water.
Method.—To prepare the popped corn, put the Indian maize into a wire sieve and shake it gently over a slow fire until it pops. Place the sugar, butter and water in a stewpan, boil to the "small ball" degree, add the prepared corn, and stir briskly until the corn is completely coated. Remove the pan from the fire, and continue stirring until cool, to prevent the corn sticking together.
2297.—CANDY, OR THREAD SUGAR. (See Boiling Sugar, No. 2264.)
2298.—CANDY TWIST.
Ingredients.—1½ lb. of Demerara sugar, ½ a pint of water, caramel colouring, almond essence.
Method.—Dissolve the sugar in the water, boil to the "crack" degree, then colour and flavour to taste. Pour the syrup on to an oiled slab, and as the edges cool fold them over. When the whole is cool enough to handle pull it over the candy-hook, cut it into 6-inch lengths, and twist them into a spiral form. If preferred, white granulated sugar may be substituted, and the candy flavoured with vanilla, or it may be coloured red and flavoured with raspberry.
2299.—CARAMELS, CHOCOLATE.
Ingredients.—3 ozs. of finely-grated vanilla chocolate, 1 lb. of best loaf sugar, ½ a pint of cream, ½ a pint of milk.
Method.—Dissolve the sugar in the milk, add the cream and bring slowly to boiling point. Dissolve the chocolate in the smallest possible quantity of hot water, stir it into the syrup, and boil very gently until a little, dropped into cold water, at once hardens and snaps easily. Pour it on to an oiled slab into a square formed by bars, or, failing these, into an oiled tin. When cold, cut into squares with a caramel cutter, or a buttered knife, and wrap each piece in wax paper.
2300.—CARAMELS, CHOCOLATE. (Another Method.)
Ingredients.—½ a lb. of loaf sugar, 2 ozs. of grated chocolate, 2 ozs. of glucose, 1 oz. of butter, ¼ of a gill of cream, acetic acid.
Method.—Dissolve the sugar in the water, add the glucose, and boil to 280°. Stir in the cream, butter and chocolate, replace on the fire, and reboil to the same temperature. Remove from the fire, stir in 2 drops of acetic acid, and pour into a well-oiled tin. When cold, mark with a caramel cutter, and cut into squares.
