Brown Sugar Popcorn Candy
A saucepan containing the sugar, water and butter was placed on the back of the stove to melt the ingredients while Betsey popped the corn, one half a cup at a time. While the candy was cooking she carefully picked over the corn, using only the kernels that were perfectly popped, and put them in a large saucepan at the back of the stove.
When the candy became brittle as soon as a little was dropped in cold water, Betsey poured it over the corn, stirred and mixed it well, removed from fire and continued to stir until the candy cooled a little.
It was then poured into a buttered pan, a heavy weight placed on the top (mother had to show her how) and as soon as it was cold Betsey cut it into bars with a very sharp knife. Sometimes the knife would stick while cutting, but mother said if she would dip the blade in water now and then she would find it much easier.
Popcorn Candy
First Betsey popped the corn, putting one half a cup in the popper at a time; after picking the corn over carefully she had about twelve cups or three quarts of popped corn.
Then the sugar, water, and butter were put in a saucepan and cooked until it was brittle, when tried in cold water; the popped corn, which had been kept in a large saucepan at back of the stove, was then covered with the syrup, stirred until it was well mixed, then taken from fire and the stirring continued till the mixture cooled a little. Now she poured it into a buttered pan, placed a weight over it, and when cold cut into bars with a sharp knife. If the knife stuck while cutting, Betsey dipped the blade in water now and then, as mother had taught her.
Popcorn Balls
The corn Betsey popped, picked over and put in a good-sized buttered pan, then shook just a little salt over it.
The butter, sugar and molasses she boiled until it became brittle when tried in cold water, then poured the candy slowly over the corn, stirring all the while.
Betsey then buttered her hands and shaped the corn into balls as soon as it was cool enough for her to handle.
Maple Sugar Popcorn Balls
As Betsey became more and more expert in making candy she found she could plan many ways to save time.
Having everything ready to work with at the beginning made the work far easier.
So while Betsey popped the corn, the maple syrup, sugar and butter were busily boiling.
Of course Betsey had to work quickly and put her whole mind on what she was doing. By the time the corn was popped, carefully picked over and placed in a good-sized buttered pan, then sprinkled with a little salt, the candy was about done. She tried a little in cold water, and when it became brittle she poured it slowly over the corn, constantly stirring.
When it was cool enough to handle, Betsey, with well-buttered fingers, shaped it into balls, which she wrapped in waxed paper.
How to Sugar Popcorn
Betsey, after first popping the corn, put the sugar, water and butter in a saucepan. When the candy was boiling Betsey added the popcorn gradually, until all had been added that the syrup would cover, then stirred gently from the bottom until the sugar formed grains on the corn.
It was then turned into a dish to cool.
Frosted Popcorn
This was very pretty. After the popcorn was nicely popped and placed in a large buttered saucepan Betsey cooked the molasses, sugar and butter until it was brittle when tried in cold water, poured it over the corn slowly and mixed thoroughly. Over this she shook an abundance of powdered sugar and mixed it in until the kernels separated and rattled.
Pink Frosted Popcorn
Betsey popped the corn, picked it over, then placed in a large buttered saucepan. The sugar, water and butter she cooked until a little of the syrup, dropped in cold water, became brittle, then she added enough strained strawberry juice (a few drops at a time) to make it just the shade of pink she liked best. This she then poured over the corn slowly, stirring all the while, next she shook an abundance of powdered sugar over it all and stirred it in until the kernels separated and rattled.
Red Frosted Popcorn
The granulated sugar, water and butter were placed in a saucepan at the back of the range to melt while Betsey popped the corn, one half a cup at a time.
Picking it over carefully and throwing away all those kernels that were not properly popped, she placed the corn in a large buttered saucepan, then cooked the syrup until a little dropped in cold water became brittle. Adding the strained cranberry juice a few drops at a time until it became a brilliant red, Betsey slowly poured the candy over the corn, stirring constantly, then shaking an abundance of powdered sugar over the corn, she stirred it in until each kernel was separate.
Chocolate Frosted Popcorn
This Betsey made just as she did the other "Frosted Popcorn."
She popped the corn, one half a cup at a time, picked it over and placed the perfect kernels in a large buttered saucepan, throwing away the imperfect kernels.
The sugar, water, butter and chocolate were cooked until a little of the syrup, dropped in cold water, became brittle. It was then poured slowly over the corn and stirred constantly.
The powdered sugar Betsey shook over the corn in abundance and mixed until each kernel separated and rattled.
At Christmas time Betsey made a number of the different kinds of frosted popcorn. Some of them she strung for the Christmas Tree and others she used for filling little net bags.
The little net bags she made of different colors, some red, some green and others of dark blue and white net.
She put a few silver stars here and there on the outside of each bag and filled them with the frosted corn.
They were most attractive, and her little friends, to each of whom she presented one, thought they were wonderful, and marvelled at Betsey's original ideas.
CHAPTER III
FUDGE
When the Christmas holidays were over and the excitement incident thereto had abated, Betsey was eager to continue her candy-making, and when mother suggested fudge Betsey just bobbed and bobbed, but finally said: "Oh, I know that I will enjoy all of the different fudges, but are you sure that you have them all, mother?" Mother smiled at her little pupil's enthusiasm and replied: "Well, Betsey, I may not have all of the fudge recipes, but I am sure I have a very large number, for fudge has always been one of my favorite candies, and I have always enjoyed making it in different ways." And as the weeks went on Betsey made the following fudges:
First mother explained to Betsey that to have fudge very creamy was all-important, and instructed her not to beat it until it became sugary, but only until it looked like thick heavy cream, then it was ready to pour at once in the buttered pan and mark in squares.
Cocoanut Fudge
All except the cocoanut Betsey let boil ten minutes, took from the fire, added cocoanut, beat till it thickened and poured into buttered pan.
Chocolate Fudge
The sugar, milk and chocolate were dissolved in the saucepan at back of stove, then brought forward and boiled until Betsey could form a soft ball between her thumb and fingers when a little was dropped in cold water; taking the saucepan from the stove, she placed it in a pan of cold water, added the butter and vanilla, beat until it was like heavy cream, then poured quickly into the buttered pan and marked in squares.
When Betsey found how many different "fudges" could be made she welcomed each new recipe with glee.
Chocolate Fudge with Molasses
Putting the sugar, molasses, milk, chocolate and butter in the saucepan, Betsey let them boil until they formed a soft ball when a little of the syrup was dropped in cold water, then she removed the saucepan from the fire, added the vanilla and placed the saucepan in a pan of cold water.
Beating the fudge until it looked about as thick as heavy cream, Betsey poured it into a buttered pan and marked in squares.
Chocolate Fudge with Brown Sugar
As before, Betsey put the sugar, milk, chocolate and butter in the saucepan and on to boil and let them cook until a little of the syrup dropped in cold water formed a soft ball between the thumb and finger, then adding the vanilla, she removed the saucepan from the fire and placed it in a pan of cold water. After beating the fudge until it was as thick as heavy cream, Betsey poured it into the buttered pan and marked in squares.
If mother happened to be out of chocolate, which sometimes occurred, Betsey made a fudge with cocoa or coffee.
Fudge with Cocoa
Betsey melted the butter in the saucepan first, then added the cocoa gradually, and when it was very smooth included the sugar and milk. These she let boil until a little of the syrup dropped in cold water formed a soft ball, then removing the saucepan from the fire, she placed it in a pan of cold water, added the vanilla, beat the fudge until it was thick like heavy cream, and poured it in the buttered pan and marked in squares.
Fudge with Coffee
Let sugar, coffee and butter cook until a little dropped in cold water forms a soft ball, Betsey explained to a friend of mother's who happened in, remove saucepan from fire and stand in a pan of cold water, then beat until it looks as thick as nice heavy cream, when you pour at once into a buttered pan and mark in squares. The friend liked the coffee flavor so well that she went home and made some for herself.
When Betsey began to add nuts, raisins, figs, dates, marshmallows or marshmallow cream to the different kinds of fudges, mother at first thought it unnecessary to re-write the quantities and directions, but Betsey exclaimed, "Why, mother, it will be so much easier if I have each recipe written out all by itself, then I won't need to keep referring back!" and mother found Betsey was right.
It saved all confusion, and, of course, Betsey was only a little girl, so mother continued to make each recipe complete in itself, regardless of how little it might vary from one previously given.
Chocolate Walnut Fudge
The sugar, milk, chocolate and butter Betsey boiled until a little of the syrup dropped in cold water formed a soft ball. Removing the saucepan from the fire, she placed it in a pan of cold water, added the vanilla and nuts, then beat until it was thick like heavy cream. Pouring quickly into a buttered pan, she marked it into squares.
Chocolate Pecan Fudge
When the sugar, milk, chocolate and butter had boiled so that a little of the syrup dropped in cold water formed a soft ball, Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and nuts and beat the candy until it was as thick as heavy cream.
She poured it quickly into a buttered pan and marked in squares.
Chocolate Almond Fudge
Mother told Betsey to shell the almonds and measure them in the measuring cup, then put them in a small bowl and cover with boiling water for about a minute. This she did, then drained off the water and the little brown skins peeled off very easily. Next she cut them into small pieces and they were ready for the fudge, which she proceeded to make in the usual manner.
The sugar, milk, chocolate and butter were boiled until they formed a soft ball, when a little of the syrup was dropped in cold water; removing the saucepan from the fire, it was placed in a pan of cold water and the nuts and vanilla added, then Betsey beat it well until it was thick like rich, heavy cream and poured at once into the buttered pan and marked in squares.
Chocolate Peanut Fudge
Putting the sugar, milk, chocolate and butter into a saucepan, Betsey let them boil until they reached the "soft ball" stage, then removing from the fire she placed the saucepan in a pan of cold water, added the peanuts and vanilla and beat until it was thick like heavy cream. Pouring at once into a buttered pan, she marked the candy in squares.