Marshmallow Popcorn Balls

233

By Jessica Segarra

Prep Time:

10m - 15m

Yield:

24 popcorn balls

This old-fashioned holiday treat is made with salty, buttery popcorn and ribbons of sweet marshmallows. Kind of like a Rice Krispy Treat, but with popcorn instead. These Marshmallow Popcorn Balls are super simple to make (and super fun as-is) or you can customize them for any holiday or party theme with food coloring and sprinkles.

Rate it yourself

Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

12 cups popped popcorn
5 cups mini marshmallows, divided
3/4 cup light corn syrup
1/4 cup unsalted butter
2 teaspoons water
2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla
1/2 teaspoon salt

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Line your counter top with parchment paper or wax paper. In an extra-large bowl, toss together 4 cups marshmallows and popcorn. Set aside.
In a medium-sized pot over medium-high heat, combine corn syrup, butter, water, powdered sugar, and remaining 1 cup marshmallows.
Heat and stir until mixture comes to a boil. Remove from heat and quickly whisk in vanilla and salt
Pour mixture over popcorn and marshmallow mixture, carefully stirring to coat each popcorn kernel.
Let cool for a few minutes, until you are able to touch it without burning your fingers, and then work quickly to shape popcorn into 3-4 inch balls before they cool. Buttering your hands/fingers will keep popcorn mixture from sticking to you too much.
Wrap any popcorn balls not eaten fresh with cellophane or plastic wrap and store at room temperature for up to 5 days.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

Rate & Review