To prepare it for
confections; the kernels, or grains, are removed from the ears and then
exposed to heat in a corn popper or a covered pan. When they become
sufficiently hot, they pop, or explode; that is, they rupture their
yellow coat and turn inside out. The popped kernels may be eaten in this
form by merely being salted or they may be treated with various sugar
preparations in the ways explained later.
40. MILK, CREAM, AND BUTTER.--Milk is extensively used in the making of
candy, both to obtain a certain flavor and to secure a particular
consistency. Skim milk may be used for this purpose, but the richer the
milk, the better will be the flavor of the finished candy. Cream, of
course, makes the most delicious candy, but as it is usually expensive,
it greatly increases the cost of the confection. Butter may be used with
milk to obtain a result similar to that secured by the use of cream. If
skim milk is used, butter should by all means be added, for it greatly
improves the flavor of the candy. In any recipe requiring milk,
condensed or evaporated milk may be substituted with very satisfactory
results.
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