Popcorn Pumpkin Recipe
Summary
Ingredients
| Popped popcorn | 4 Quart | |
| Sugar | 1 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Yellow food coloring | 9 Drop | |
| Red food coloring | 1 Drop | |
| Citron stem | 1 (Thick) | |
| Seedless raisins | 6 (For Face) |
Directions
rut popped corn into large bowl or pan; place in a 250°F oven to keep it warm.
Combine sugar, corn syrup, water, and butter in a deep saucepan.
Stir over low heat until sugar is dissolved.
Cover and bring to boiling: uncover and set candy thermometer in place; continue cooking to 245°F (firm-ball stage).
Remove from heat and stir in food colorings.
Pour syrup slowly over the corn, turning until all is coated.
When corn is cool enough to handle, shape into a pumpkin, using buttered hands.
Press firmly into shape.
Put a citron stem at center top, then make a face using dark seedless raisins for the features.
Secure them in place with some of the syrup.
Combine sugar, corn syrup, water, and butter in a deep saucepan.
Stir over low heat until sugar is dissolved.
Cover and bring to boiling: uncover and set candy thermometer in place; continue cooking to 245°F (firm-ball stage).
Remove from heat and stir in food colorings.
Pour syrup slowly over the corn, turning until all is coated.
When corn is cool enough to handle, shape into a pumpkin, using buttered hands.
Press firmly into shape.
Put a citron stem at center top, then make a face using dark seedless raisins for the features.
Secure them in place with some of the syrup.
Chef
