Soft And Chewy Popcorn Balls Food

BEST EVER POPCORN BALLS

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.

CHEWY POPCORN BALLS

Steps:

• Pop popcorn.
• Place in large bowl.
• Place all ingredients except for food coloring in saucepan.
• Cook over medium heat, stirring occasionally until mixture comes to full, rolling boil.
• Remove from heat.
• Add desired amount of food coloring.
• Pour over popcorn, stirring to coat well.
• Shape into balls with buttered hands.

SOFT 'N CHEWY POPCORN BALLS

Steps:

• Pop popcorn and place in large pan. Combine syrup, sugar, water, and vinegar. Heat to boiling. Add cream of tartar, and boil to soft crack stage (275-280 degrees F).
• Remove from heat and add butter, baking soda, and vanilla. (Add a little food coloring if desired.) Pour over popcorn, stirring as you pour.
• Shape into balls and lay on waxed paper. Wrap and store.

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.

HEFFALUMPS - CARAMEL POPCORN BALLS

Steps:

• Pop the corn. (heat oil in large pan over medium heat. Add popping corn and cover tightly. Hold lid of pan on tightly and shake occasionally. Cook until popping sounds stop.).
• Put the popped corn into a large bowl and set aside.
• Combine sugar, butter, honey and cream in a small heavy based pan. Stir over medium heat without boiling until the sugar has completely dissolved.
• Brush sugar crystals from sides of pan with wet pastry brush. Bring to the boil and boil without stirring for 5 minutes.
• Pour syrup over popcorn. (warning super hot) Using two metal spoons combine thoroughly.
• When mix has cooled enough to handle but not set, form popcorn into golf-ball sized balls with oiled hands.
• Place on wire rack to set.
• Store in airtight container in cool dark place for up to 1 week. But who would want to do that?

POPCORN BALLS

Steps:

• bring to boil butter, sugar, syrup.
• add condensed milk- boil 5 minute.
• remove from heat and add vanilla.
• strain seeds from popcorn.
• pour hot mixture over popcorn and mix.
• grease hands and make balls out of mixture.
• *extra note;
• To remove the seeds, I usually take two bowls and lift out the popcorn by the hand fulls and shaking it, then dumping it into the extra bowl. When I get to the bottom, there lies most of the seeds. I just discard them and go on with the rest.
• Hope you can visualize that and that it helps!

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.

OLD-FASHIONED POPCORN BALLS

Steps:

• Place popcorn in a baking pan and keep warm in a 200° oven. Meanwhile, in a large saucepan, stir together the sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. , Continue cooking without stirring until the temperature reaches 270° on a candy thermometer. Remove from the heat. Add vanilla; stir just enough to mix. Slowly pour over the popcorn. Cool just enough to handle. Shape with buttered hands.