The Best Popcorn Balls - cooking recipe

Ingredients

3/4 cup light corn syrup
1/4 cup butter or 1/4 cup margarine
2 teaspoons cold water
2 1/2 cups confectioners' sugar, plus
2 tablespoons confectioners' sugar
1 cup mini marshmallows, packed (can use large marshmallow, chopped into small pieces)
5 quarts plain popped popcorn

Preparation

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.