Why are my popcorn balls falling apart?

Your marshmallow syrup likely didn't reach a high enough temperature. Make sure it comes to a full boil before removing from heat. Also, be sure to form the balls while the mixture is still warm—if it cools too much, it won't bind properly.

Can I use regular-sized marshmallows instead of mini ones?

Absolutely! You'll need about 40 regular-sized marshmallows to equal the 5 cups of mini marshmallows. Just cut them into smaller pieces before adding to the popcorn or melting to ensure they distribute evenly.

My mixture is too sticky to handle—what went wrong?

You might not have waited long enough for it to cool slightly. Let it rest another minute or two, and make sure your hands are well-buttered. If it's still too sticky, you can also try wearing food-safe gloves coated with butter.

How can I add color to my popcorn balls for holidays?

Add a few drops of food coloring to the marshmallow syrup just after removing it from heat. Stir quickly to distribute the color evenly before pouring over the popcorn. Green for St. Patrick's Day, orange for Halloween, or red and green for Christmas creates festive treats!

Marshmallow Popcorn Balls Recipe

Description

Marshmallow Popcorn Balls are a delicious, nostalgic treat made by coating freshly popped popcorn with a sweet, gooey marshmallow mixture. These classic popcorn balls are easy to shape, wonderfully chewy, and perfect for parties, holidays, or as a fun snack. They combine the crunch of popcorn with the softness of marshmallows for an irresistible homemade confection.

Ingredients

Units Scale

Popcorn & Marshmallow Base

12 cups popped popcorn
5 cups mini marshmallows, divided

Syrup Mixture

3/4 cup light corn syrup
1/4 cup unsalted butter
2 tablespoons water
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

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Instructions

Prepare the workspace: Line your countertop with parchment paper or wax paper to prevent sticking and for easy cleanup. This will provide a surface for the popcorn balls to cool and set.
Combine popcorn and marshmallows: In an extra-large bowl, toss together 12 cups popped popcorn with 4 cups of the mini marshmallows. Set aside the remaining 1 cup marshmallows for later.
Make the syrup: In a medium-sized pot over medium-high heat, combine ¾ cup light corn syrup, ¼ cup unsalted butter, 2 tablespoons water, 2 ½ cups powdered sugar, and the remaining 1 cup mini marshmallows. Stir constantly until the mixture comes to a boil and the marshmallows have melted completely.
Flavor the syrup: Remove the pot from heat, then quickly whisk in 1 teaspoon vanilla extract and ½ teaspoon salt until thoroughly combined.
Combine with popcorn: Pour the hot syrup mixture over the prepared popcorn and marshmallow mixture in the large bowl. Carefully stir to coat every popcorn kernel and marshmallow with the syrup. Work quickly for even coverage.
Shape popcorn balls: Allow the mixture to cool just enough so it can be handled without burning your fingers. Butter your hands and shape the mixture into balls about 3-4 inches in diameter. The butter will help prevent sticking.
Cool and store: Place the shaped popcorn balls onto the prepared parchment or wax paper and let them cool completely. Wrap any popcorn balls not eaten immediately in cellophane or plastic wrap, and store at room temperature for up to 5 days.

Notes

Use freshly popped popcorn for best texture; avoid pre-packaged popcorn with added flavoring.
Be sure to butter your hands when shaping the popcorn balls to prevent sticking.
You can add food coloring to the syrup for festive colored popcorn balls.
Try mixing in sprinkles, mini chocolate chips, or candies for variation.
Work quickly when shaping as the mixture becomes harder to mold as it cools.

Nutrition

Serving Size: 1 ball
Calories: 151 kcal
Sugar: 26g
Sodium: 64mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1.2g
Trans Fat: 0.1g
Carbohydrates: 33g
Fiber: 1g
Protein: 1g
Cholesterol: 5mg