Old-Fashioned Popcorn Balls
Soft, chewy popcorn balls made with melted marshmallow and butter. No candy thermometer needed.
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Ingredients
- 12 cups popped popcorn about 1/2 cup kernels, unpopped kernels removed
- 3 tbsp butter plus more for your hands
- 10 oz mini marshmallows
- 1/2 tsp vanilla extract optional
- 1 pinch salt
- orange food coloring and candy corn optional, for Halloween
Instructions
- Put the popped popcorn in a very large bowl and remove any unpopped kernels.
- Melt the butter in a large pot over low heat, add the marshmallows and stir until completely melted and smooth.
- Off the heat, stir in the vanilla, salt and food coloring if using.
- Pour the marshmallow over the popcorn and stir with a buttered spatula until evenly coated. Fold in candy corn if using.
- Cool 1 to 2 minutes, butter your hands and gently press about 1 cup of the mixture into each ball.
- Place on wax paper and let set for 30 minutes before wrapping.
Notes
Wrap each ball in plastic wrap once set; they stay soft for about 2 days at room temperature. Do not refrigerate.