POPCORN BALL RECIPE MARSHMALLOW RECIPES

Steps:

• Preheat oven to 300°F. Remove any unpopped kernels from popcorn. Place popcorn in a shallow baking pan or roasting pan; keep warm in oven.
• In an 8-quart pot heat butter over medium-low heat until melted. Add marshmallows. Cook, stirring frequently, until melted. Stir in sea salt and a few drops red food coloring until light pink.
• Add popcorn to marshmallow mixture; stir gently to coat. Let cool until easy to handle. With buttered hands, quickly shape mixture into twelve 3-inch-diameter balls. Add sprinkles to coat. If desired, sprinkle with additional sea salt. Let stand until cool. Wrap each in plastic wrap. Store in an airtight container at room temperature up to 2 days or freeze up to 3 months.

Steps:

• 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.