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| Candies
Recipes - Indian Corn |
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Printable Version |
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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 |
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Making: |
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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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Printable Version |
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