Cakes Fillings And Frostings
Popcorn Cake with Gum Drops
Ingredients
- 3 qt popped corn
- 1 cup sugar
- ⅓ cup light corn syrup
- ⅓ cup water
- ¼ cup butter
- ¾ tsp salt
- ¾ tsp vanilla
- 1½ cup 1 to 2 cups, optional miniature gum drops
Method
- Keep the popped corn hot and crisp in a 300 degree oven.
- Combine the sugar, corn syrup, water, butter and salt in a heavy saucepan; cook, stirring, until the sugar is dissolved. Continue cooking without stirring until the brittle ball stage, 270 degrees. Remove from the heat; stir in the vanilla.
- Pour over the popped corn, stirring to coat. Wet your hands slightly; press the mixture into a 10-inch tube pan. Let stand until cool. Loosen the edges with a wet knife; invert onto a serving platter. Decorate as desired.
Notes
From the kitchen of Dorothy Dean.
Original card
The recipe above was transcribed from this scan of Vera’s original card.