Lazy Goblin Popcorn Balls Food

THE BEST POPCORN BALLS

Steps:

• Line a large baking sheet/s with waxed paper.
• Place the popped popcorn into a large heat-proof bowl.
• In a saucepan over medium heat combine the corn syrup, butter or margarine, cold water, 2-1/2 cups plus 2 tablespoons confectioners sugar and marshmallows; heat and stir until the mixture comes to a boil; remove from heat then carefully pour the hot mixture in with the popped popcorn.
• Mix with a wooden spoon to combine, carefully coating each kernel.
• Grease your hands with vegetable shortening.
• Working as quickly as possible shape the coated popcorn mixture into balls.
• Make certain that the balls are completely cooled then wrap each ball with cellophane or plastic wrap and store at room temperature (use coloured wrap for the holidays).
• Place on a baking sheet.

LAZY GOBLIN POPCORN BALLS

Steps:

• Measure popcorn into large bowl.
• Set aside.
• Melt butter in pot over low heat.
• Add brown sugar and stir until dissolved in butter.
• Add marshmallows and stir until melted.
• Pour over popcorn and mix until evenly coated.
• Add M&Ms and mix again.
• Butter hands and, working quickly, form into balls.
• When cool, wrap individually in plastic wrap.

TRADITIONAL POPCORN BALLS

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

POPCORN BALLS

Steps:

• Keep popcorn warm in 250 degree oven.
• Cook first five ingredients over medium heat, stirring constantly until mixture comes to a boil.
• Continue cooking without stirring until mixture reaches 270 degrees on a candy thermometer or until a small amount dropped into very cold water separates into hard threads.
• Add vanilla and stir.
• Pour mixture over popped corn, mixing with a fork.
• When cool enough to handle but still quite warm, form into balls.

GOBLIN'S ORANGE POPCORN

Steps:

• Place popcorn in a very large bowl. In a small saucepan, melt butter. Stir in the sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in vanilla and food coloring. Pour over popcorn; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. , Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

JELLO POPCORN BALLS

Steps:

• Mix all ingredients except popcorn in a heavy sauce pan.
• Bring to a boil and cook just till jello and sugar are dissolved.
• Pour over popcorn and mix well and fast.
• Wet your hands under cold water, shake it off don't dry it and work quickly forming popcorn balls.
• As you make them , wrap them in squares of wax paper.
• Re-wet your hands in between forming.
• The amount you get will depend on how big you make them -- cook time is left blank because it will vary.

SOFT AND CHEWY POPCORN BALLS

Steps:

• Melt margarine in a large saucepan over medium heat.
• Add in marshmallows and stir continuously until smooth.
• Add in food coloring until desired color.
• Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
• Stir in popcorn and turn heat to low.
• Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
• Shape into popcorn balls.
• Cover each ball with Saran wrap.