Equipment
Ingredients
Main
- 140 g popcorn, popped
- 280 g confectioners' sugar
- 65 g marshmallows
- 248 g corn syrup
- 57 g unsalted butter
- 15 ml water, cold
- 3 g salt
- food coloring
Optional Mix-ins
- candies or sprinkles
Nutrition (per serving)
Method
Preheat the oven to 93°C (200°F) and place the popped popcorn on a sheet pan inside to keep warm.
Combine confectioners' sugar, marshmallows, corn syrup, butter, water, salt, and food coloring in a medium saucepan.
Bring the mixture to a boil over medium heat, stirring constantly, until the marshmallows melt and the texture is smooth.
Place the warm popcorn in a large mixing bowl and pour the hot marshmallow syrup over it.
Stir the popcorn with a spatula until every kernel is evenly coated with the syrup.
Allow the mixture to sit for 5 minutes until it is cool enough to handle safely.
Grease your hands with butter and compress 120ml (1/2 cup) portions of the mixture into balls.
Place the balls on a parchment-lined pan to cool completely, then wrap each in plastic wrap.
Chef's Notes
- Discard unpopped kernels before adding the syrup to avoid dental injury.
