Indian Corn
Printable Version
 
 
  Ingredients:

3 quarts popped corn
1 cup firmly packed light brown sugar
1 cup light corn syrup
1½ teaspoons vinegar
1 cup raisins
1 cup finely cut dried apricots
2/3 cup evaporated milk
   
  Making:
   
  Keep popped corn hot in 300°F oven. Combine sugar, syrup and vinegar in a heavy sauce pan. Cook rapidly to 260°F (soft-crack stage); remove from heat. Toss corn with raisins and apricots in a large pan. Return syrup to heat and bring to boil; stir in milk gradually, keeping candy boiling all the while. Cook to 260°F again, stirring constantly. Pour over popcorn mixture, tossing quickly while pouring, to coat corn well. Moisten hands with cold water and quickly form popcorn into oblong shapes to resemble ears of corn. Place on waxed paper to cool; when cool, push point of skewer into end of each ear of corn.
   
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