Do you remember the sugar popcorn that some call Mother Goose, some call Sugar Popcorn and some call Granny Corn?
It doesn’t matter what name you call it, this is definitely an oldie!
Even thought whatever you called it, the purchased one was always a little bitter, but not this homemade one.
It’s sweet in taste and will be in fond memories of old and new times!!!
5 cups sugar
2 tsp. vanilla
1 ½ tsp. salt
12 oz. (1 can) evaporated milk
4 drops food coloring, pink is traditional, or match it to your party theme
32 cups popped popcorn, place into a large bowl discarding any corn that didn’t pop
Attach candy thermometer to the side of the pan.
This is important and be sure you have a good candy thermometer that is working properly. Be sure the end of the candy thermometer, the bulb does NOT touch the bottom of the pan, yet in the mixture.
STIRRING CONSTANTLY cook over medium-high heat until mixture boils.
When it comes to a boil turn down to medium; continue stirring until the good candy thermometer reaches 235 degrees.
Pour the candy mixture over the popcorn and toss gently till completely coated.
Stir gently, turning from the bottom bringing the candy mixture up to the top.
In the beginning the candy coating on the popcorn will be shiny.
Continue to stir gently; pulling from the bottom to the top and in about 2-3 minutes – POOF and MAGIC happens!
The candy coating sugars and becomes that wonderful throw-back candy we still enjoy today.
Recipe by Carrie Groneman, adapted from Melinda Forbush’s recipe.
Copyright a Mother’s Shadow, 2013