Melt margarine in a large saucepan over medium heat.
Add in marshmallows and stir continuously until smooth.
Add in food coloring until desired color.
Add in vanilla (be careful it doesn't splash on you when it hits the hot marshmallow mixture).
Stir in popcorn and turn heat to low.
Scoop out 6 piles of popcorn mixture and place in piles on waxed paper. Allow to cool until comfortable to touch, but still pliable.
Shape into popcorn balls.
Cover each ball with Saran wrap.
Pour popcorn into a large bowl.
Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.
Sort through popcorn, discarding unpopped kernels.
Combine
Cook first 3
ingredients
until you get a hard ball in cold water.
Add
vinegar
and
butter.\tPour
over
popcorn. Careful, mixture will
be
hot.
Take a handful of popcorn and roll into a ball.
If hands get too sticky, put some butter on them.
Remove all unpopped kernels from popcorn.
Melt margarine, caramels and marshmallows in a large pan.
Put popped corn in a large bowl or plastic container.
Pour melted caramel mixture over popcorn and mix.
Butter hands and shape popcorn into balls. Place on waxed paper to cool.
Wrap in plastic wrap.
Pop popcorn.
Place in large bowl.
Place all ingredients except for food coloring in saucepan.
Cook over medium heat, stirring occasionally until mixture comes to full, rolling boil.
Remove from heat.
Add desired amount of food coloring.
Pour over popcorn, stirring to coat well.
Shape into balls with buttered hands.
Combine ingredients in pan over low heat until mixture bubbles around edge.
Pour over 10 to 12 cups seasoned popcorn.
Stir and let cool slightly.
Grease hands lightly and form popcorn into balls.
ery large bowl. Add popped popcorn and your selection of the
Bring the first 3 ingredients to a boil.
Add milk.
Cook to soft ball stage and add vanilla.
Pour over popcorn and make into ball.
Grown Ups:
Pop popcorn.
Turn stove on and supervise cooking.
Melt butter with peanut butter.
Pour mixture over popcorn. Sprinkle raisins in, tossing to coat evenly.
Makes 2 quarts.
In a heavy saucepan over low heat, slowly heat butter and marshmallows, stirring constantly until melted and smooth.
Add food coloring if you like and stir until evenly blended.
Pour over popcorn and mix until well coated.
Form into shapes, using lightly buttered hands to protect them from the heat or press into balls using the Jolly Time popcorn ball maker or assorted molds.
Combine popcorn, pecans and chocolate in a large bowl.
In a medium saucepan, melt butter over medium low heat. Add marshmallows, stir constantly until marshmallows melt and mixture is smooth.
Pour over popcorn mixture, toss until well coated.
Dampen hands, shape mixture into 2 1/2 inch balls.
Cool completely on greased aluminum foil.
Wrap each popcorn ball in cellophane or plastic wrap.
Put sugar, syrup and butter in saucepan.
When it boils, add vanilla.
Pour over popcorn.
Shape into balls.
In large pot over low heat, melt marshmallows and 3 tablespoons of butter or margarine, stirring constantly, until marshmallows are gooey.
Remove from heat.
Stir in the popped popcorn a little at a time.
Let the
pot cool for at least a minute.
Rub some butter or margarine on your hands.
Then, scoop out a handful of the mixture and make one ball for the body and one for the head.
Use decorations to make eyes, nose and mouth. If you make his body about the size of a tennis ball, this recipe makes about seven snowmen.
edium heat.
Place popped popcorn in a large bowl. Pour
aper.
Place the popped popcorn into a large heat-proof
Mix sugar, honey, water, butter and salt in a saucepan. Bring to a boil - DO NOT STIR. Boil the mixture about 10 minutes until a drop of it forms into a ball in a cup of cold water.
Coat the bowl of popcorn with the syrup mixture and add popcorn until well mixed.
Form into balls, sticky but scrumptious.
Place popcorn in a large roasting pan; keep warm in a 250 degree oven.
Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt.
Cook and stir over medium heat until mixture comes to a boil.
Cook, stirring occasionally, until a candy thermometer reads 250 degrees (hard ball stage).
Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool.
Break into pieces. Store in an airtight container.
archment paper.
Pop the popcorn,.
Spray a large bowl