Recipe by Kittencal@recipezazz
I have tryed many recipes over the years for popcorn balls when my son was small, these *are* the best and easy to make, they remain soft and chewy --- they are perfect for a children's Halloween party or for the holidays, I usually get about 25-30 good-sized balls with this recipe :)
Top Review by ronandteri
Sorry, these tasted like an overly sweet rice krispie treat - which isn't a bad thing, but isn't a popcorn ball in my mind. My son - who has never had any other popcorn ball thought they were great.
- 3⁄4 cup light corn syrup
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 teaspoons cold water
- 2 1⁄2 cups confectioners' sugar, plus
- 2 tablespoons confectioners' sugar
- 1 cup mini marshmallows, packed (can use large marshmallow, chopped into small pieces)
- 5 quarts plain popped popcorn
Directions See How It's Made
- Line a large baking sheet/s with waxed paper.
- Place the popped popcorn into a large heat-proof bowl.
- In a saucepan over medium heat combine the corn syrup, butter or margarine, cold water, 2-1/2 cups plus 2 tablespoons confectioners sugar and marshmallows; heat and stir until the mixture comes to a boil; remove from heat then carefully pour the hot mixture in with the popped popcorn.
- Mix with a wooden spoon to combine, carefully coating each kernel.
- Grease your hands with vegetable shortening.
- Working as quickly as possible shape the coated popcorn mixture into balls.
- Make certain that the balls are completely cooled then wrap each ball with cellophane or plastic wrap and store at room temperature (use coloured wrap for the holidays).
- Place on a baking sheet.