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

1. Keep the popped corn hot and crisp in a 300 degree oven.
2. 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.
3. 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.

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