Popcorn Ball Recipe With Marshmallows
These soft and gooey marshmallow popcorn balls hold together without becoming hard or overly crunchy. Add candy, sprinkles or food coloring for a fun Halloween treat!
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Servings: 10
Calories: 265kcal
Ingredients
- 12 cups plain popped popcorn from approximately 1/2 cup unpopped kernels
- 1/2 cup light corn syrup
- 1/4 cup butter
- 2 cups powdered sugar
- 2 cups mini marshmallows
- 2 cups candy pieces optional; use less if desired
- Nonstick cooking spary for shaping
Instructions
- Prepare the popcorn. Place 12 cups of popped popcorn in an extra-large bowl. Carefully remove any unpopped kernels and set the bowl aside.
- Make the marshmallow coating. Combine the corn syrup, butter, powdered sugar and marshmallows in a large saucepan. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth and just beginning to bubble.
- Coat the popcorn. Carefully pour the hot marshmallow mixture over the popcorn. Stir gently with a wooden spoon or sturdy spatula until the popcorn is evenly coated.
- Add the candy. Immediately fold in the candy pieces, if using, while the mixture is still warm and workable. Some chocolate candy may soften or create streaks throughout the popcorn.
- Let it cool briefly. Allow the coated popcorn to cool just until it is safe to handle. The marshmallow mixture will be very hot when it first leaves the saucepan, so an adult should handle the cooking, pouring and initial stirring.
- Shape the popcorn balls. Coat your hands with nonstick cooking spray. Scoop out approximately 1 cup of the mixture at a time and gently press it into a 3- to 4-inch ball.
- Let them set. Place each popcorn ball on wax paper or parchment paper to cool completely. If the balls begin to loosen, gently press them back into shape before the coating sets.
- Wrap and store. Once completely cool, wrap each popcorn ball tightly in plastic wrap. Store at room temperature for up to seven days.
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Notes
Nutrition information does not include the optional candy pieces. Values will vary depending on the type and amount of candy added.
- The yield may vary. This recipe makes approximately 9 to 10 large popcorn balls, depending on how tightly they are packed and the amount of mixture used for each one.
- Remove every unpopped kernel. Check the popcorn carefully before adding the marshmallow coating, especially when serving the popcorn balls to children.
- Work while the mixture is warm. Once the popcorn is cool enough to handle safely, shape the balls promptly. The coating becomes more difficult to form as it cools.
- Prevent sticky hands. Coat your hands with nonstick cooking spray before shaping and reapply as needed.
- Make smaller treats. Shape the mixture into bite-size balls and insert a lollipop or wooden popsicle stick before they cool completely.
- Make pumpkin popcorn balls. Add a few drops of orange food coloring to the melted marshmallow mixture. Press an unwrapped Rolo or a small piece of black licorice into the top of each ball to create a stem.
- Add color. Stir 3 to 5 drops of food coloring into the warm coating. For a multicolored effect, divide the coating among a few bowls, color each portion separately and drizzle them over the popcorn before gently mixing.Shape the popcorn balls as soon as the mixture is cool enough to handle safely. It needs to remain warm and tacky in order to hold together.
Nutrition
Calories: 265kcal | Carbohydrates: 55g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 46mg | Fiber: 2g | Sugar: 42g | Vitamin A: 168IU | Calcium: 5mg | Iron: 0.5mg
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