Pop-Corn Candy No. 1

Boiling sugar with water and butter creates a supersaturated syrup that transitions through distinct stages as water evaporates. When the mixture reaches the soft-crack stage (270-290°F), it's fluid enough to coat each kernel but will harden into a crisp, glassy shell as it cools. Stirring vigorously off-heat prevents the syrup from seizing into clumps and ensures even distribution, while the butter adds fat that helps prevent crystallization and provides richer flavor. Continuous stirring as it cools keeps kernels separate during the critical crystallization phase.