Marys Popcorn Balls Recipes

MARY'S POPCORN BALLS

Steps:

• Combine all ingredients, bring to a boil, stirring constantly for 5 minutes.
• Pour over 4 gallons of popcorn.
• Stir to make sure all the popcorn is covered.
• When cooled enough to handle form into balls.
• Note: 16 cups=1 gallon 64 cups=4 gallons.

MARY'S JELLO POPCORN BALLS

Steps:

• Mix all ingredients except popcorn in a heavy sauce pan.
• Bring to a boil and cook just until jello and sugar are dissolved.
• Pour over popcorn and mix well.
• Wet your hands under cold water, shake water off or butter hands slightly and work quickly to form popcorn balls.
• Place the finished balls on wax paper and once cooled wrap them more wax paper.
• You can make these as big or as small as you like.

JELLO POPCORN BALLS

Steps:

• Mix all ingredients except popcorn in a heavy sauce pan.
• Bring to a boil and cook just till jello and sugar are dissolved.
• Pour over popcorn and mix well and fast.
• Wet your hands under cold water, shake it off don't dry it and work quickly forming popcorn balls.
• As you make them , wrap them in squares of wax paper.
• Re-wet your hands in between forming.
• The amount you get will depend on how big you make them -- cook time is left blank because it will vary.

TRADITIONAL POPCORN BALLS

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

POPCORN BALLS

Steps:

• Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
• Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.

BEST EVER POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the corn syrup, margarine, 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 vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.