Directions: • In a saucepan over medium heat, combine the corn syrup, butter, 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 butter and quickly shape the coated popcorn into balls before it cools. • Wrap with cellophane or plastic wrap and store at room temperature.
Popcorn Ingredients: • 1/2 cup vegetable oil • 1 cup unpopped popcorn kernels
Directions: • Heat the vegetable oil in a large pot over medium heat. • Once hot, stir in the popcorn. • Cover, and shake the pot constantly. • Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.