Holiday Bliss 2010-December 14

Since I posted about my great grandma’s sugar cookies yesterday, she has been on my mind.  There is one other recipe that I have that we love around here that came from her.  It is for Molasses Popcorn. The funny thing is that the first time I made it as a girl, I was the first person to know and understand what she meant in her directions.  She says to cook everything until thick and done.  I got it right and I always have.  It aggravated the rest of the family because no one else could manage to do that.  No one understood what that meant exactly.  And since great grandma had passed away, no one could get a definitive answer from her.  But her answer would have most likely been something along the lines of “When it is thick and done.  Just like I said.”

Luckily for the family, I have a heart and I eventually figured out what temperature should be reached on a candy thermometer.  I still do it by just looking and by feel, but for those less blessed in the mind reading department, I have it written down and included in my directions.  I don’t profess to be able to read the mind of anyone else, but I apparently do understand my great grandma.  One of these days I just know I will find her salt-rising bread recipe and be able to master that as well.  No one seems to have a copy of that one, but I do have a couple of places to still look.  I have faith that I will find it and be able to include it in my recipe treasures.

Great Grandma’s Molasses Popcorn

1 Cup sugar

2 TB molasses

1/3 Cup canned (evaporated) milk

1 TB butter

1 tsp. baking soda

Cook all ingredients except baking soda until thick and done. (275* on a candy thermometer.)  Then add the baking soda and stir well.  Pour quickly over popped corn.  (This cooks quickly, so watch it carefully.  Stir fast when adding baking soda.  It gets foamy.)  Never gets sticky, just sugary and good.

What Holiday Bliss are you celebrating today?