Popcorn balls are a delicious treat. These step the traditional recipe up a notch by mixing them with a delicious fruity flavor! For this recipe, you can use any flavor of fruity gelatin you desire. Here’s the recipe:
Fruity Popcorn Balls Recipe
Adapted from Taste of Home
5 tablespoons popcorn kernels
4 tablespoons butter
3 cups large marshmallows
1 small package fruity gelatin, any flavor (3 ounces)
1 cup light corn syrup
Pop the popcorn kernels any way you desire. Keep in mind that air popping the kernels is ideal because the extra oil can change the flavor of the recipe. However, if you don’t have an air popper you can use whichever method you are comfortable with. You should end up with around 6 cups of popcorn, which requires about 5 tablespoons of popcorn kernels. Add the popcorn to a large bowl and set aside.
Add the marshmallows and butter to a medium saucepan. Set the stove to medium-high heat and stir constantly with a rubber spatula. Once the marshmallows and butter are well combined, stir in the gelatin and light corn syrup.
Pour the mixture over the popcorn and toss gently with a rubber spatula to coat. Form the popcorn into 2 inch balls and place on sheets of waxed or parchment paper. Be sure to form them into balls quickly (if the popcorn mixture sets before you are finished, it will become a hard clump in the ball). To make it easier to form the balls, spread butter or vegetable oil on your hands, which will prevent the popcorn from sticking to your fingers as you work.
Once you get comfortable following the basic recipe, try some of these variations to mix things up!
Fruity Popcorn Cake. Prepare the recipe as usual. However, instead of forming the mixture into balls, press it into a greased, 9 x 13 baking dish.
Salty and Sweet Popcorn Balls. Prepare the recipe above as outlined, but sprinkle the mixture with ½ teaspoon sea salt just before forming it into balls.
Chocolate Dipped Popcorn Balls. Prepare the recipe above as outlined. After forming the popcorn balls, let them cool for about 30 minutes on sheets of waxed or parchment paper. Melt two cups of chocolate chips in the microwave or over a double boiler. Dunk each popcorn ball into the chocolate and return to the waxed or parchment paper. Let cool completely before eating. You can refrigerate them to speed up the process.
Caramel Dipped Popcorn Balls. Follow the recipe as outlined above. Let the popcorn balls set on the waxed or parchment paper for 30 minutes. Warm up a jar of caramel sauce in the microwave or over a double boiler. Dunk each popcorn ball into the caramel sauce and return to the waxed or parchment paper and let cool before eating.