Tuesday, November 17, 2009

Popcorn Balls

Here's the much belated Popcorn Ball recipe from John's birthday


Popcorn Balls
(Adapted from Allrecipes)

3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar (I cut this to 2)
1 cup marshmallows
5 quarts plain popped popcorn (This comes out to 1 1/3 cups unpopped popcorn. I also salted my popcorn to make salty sweet popcorn balls)
I also added 2 tsp vanilla to the sugar mixture

In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.

Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

These were SO GOOD when warm! While these were still good for the next few days they were a little sticky. They're kind of chewy like rice crispy treats. You do want to be sure that both side of your hands are nice a greased up when you form balls. You want the sugar mixture to cool a little bit so that you don't burn your hands, but you don't want it to be too cool. Just let it sit for about 2 minutes. Julie helped me with these and it would probably be good to have some help. By the time I got to the bottom of my bowl the mixture was starting to harden. I don't know if I could have moved fast enough to do the whole batch. We made baseball sized balls and had about 35 in the end.

You can also use bags of popcorn. According to the Allrecipes comments you need 3 bags of microwave popcorn. Although I had forgotten just how good stove top popcorn was until I made this!

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