Gum Paste Popcorn Recipes

Steps:

• Take a small piece of gum paste and wipe your hands and work surface with it to pick up any dust that may stick to your popcorn as you shape them.
• Knead the yellow gel food coloring into the gum paste to color it pale yellow. Place the gum paste into a resealable plastic bag. Tear a small piece of the yellow gum paste, roughly the size of a kernel of popcorn, and roll it into a sphere. With a pointed flat-edged fondant tool, use the edge to indent around the bottom of the sphere about 1/3 from the bottom of the sphere (it will look like a snowman with 2 balls). Use your fingers to flatten the bottom ball and make it into a cup it by thinning out the edges over your finger tip. With a medium ball fondant tool, indent the center of the "cup" to create a crater, working along the edge to thin it out, creating a wavy skirt-like bottom. After the center has been hollowed out and an edge has formed that looks like the bottom of a ruffled skirt, dust the inside of the crater with cocoa powder. Coat a thin skewer with shortening and push through the piece of popcorn through the center to create a hole for the string to pass through.
• While the popcorn kernel is still on the skewer, take the pointed fondant tool and ball tool again and re-form anything that was smooshed when making the hole. Remove the skewer.
• Knot the end of a string (however long you desire in as many pieces). Coat the end of the string in shortening and string the pieces of popcorn. Repeat until all the popcorn are on the string. Knot the other end of the string as you finish.

Steps:

• Add the butter to a 14-inch cast-iron skillet and heat over medium-high heat until melted. Add the onion and saute until translucent, about 10 minutes. Add the garlic and a generous pinch of salt and pepper and continue to saute until fragrant, about 1 minute. Add the corn kernels, a pinch of salt and a few grinds of pepper, increase the heat to high and saute until the corn is warmed through and slightly charred, 1 to 2 minutes longer. Remove from the heat and season with additional salt if desired. Drizzle with half of the lime juice.
• Stir together the mayonnaise and remaining lime juice in a small bowl; season with salt and pepper.
• Drizzle the corn with the mayonnaise mixture and sprinkle with the Cotija, cilantro and chili powder. Serve warm.

Steps:

• In a large bowl, mix the gum-tex with 3 cups powdered sugar.
• Make a shallow well in the center and set aside.
• Mix the water and glucose in a glass measuring cup until well blended; heat in a microwave on High for 30 seconds (mixture should be clear).
• Pour into the well of powdered sugar and mix until well blended (mixture will be soft).
• Wrap tightly in plastic wrap, and then seal in a plastic zipper bag; let sit at room temperature for at least 8 hours.
• Knead the remaining powdered sugar into the paste when you are ready to use it.
• The gum paste will soften as you work it.

Steps:

• In a large saucepan, melt marshmallows, oil and butter until smooth.
• In a large bowl, combine popcorn, gumdrops and peanuts.
• Add marshmallow mixture and mix well.
• Press into a greased 10 inches tube pan. (A one-piece tube pan is recommended).
• Cover and refrigerate for 5 hours or overnight.
• Dip pan in hot water for 5-10 seconds to unmold.
• Slice cake with an electric or serrate knife.