 | | Directions |
- Put popped popcorn in a large roasting pan.
- Place corn syrup and sugar in a medium saucepan over medium-high heat. Heat until boiling, stirring continually. Remove pan from heat.
- Stir in marshmallow creme, butter and vanilla until combined. Add a few drops of food coloring until you get the color you would like.
- Pour marshmallow mixture over popcorn. Stir until evenly coated. Allow to cool until mixture can be handled easily.
- Grease hands lightly with butter to prevent popcorn mixture from sticking. Press into balls of desired size. Place balls on a sheet of greased, waxed paper and allow to dry.
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Cook Time: 15 minutes
Container: medium suacepan, large roasting pan
Servings: 16
Serving Size: 1 each
|  | | Ingredients | | - | | 20 cups popped popcorn |
| - | | 1 1/2 cups light corn syrup |
| - | | 1 1/2 cups sugar |
| - | | 7 ounces marshmallow creme |
| - | | 2 tablespoons butter |
| - | | 1 teaspoon vanilla |
| - | | food coloring |
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