0
(0)
CATEGORY CUISINE TAG YIELD
Appetizers 1 Servings

INGREDIENTS

10 oz Unpopped corn
1/4 c Butter or margarine
24 oz Bag mini-marshmallows
Food coloring, optional

INSTRUCTIONS

Pop the popcorn. Remove all kernels that are not popped. Put popped
corn in a large roasting pan. Melt butter or margarine and
marshmallows over low heat in a double boiler. Add food coloring, if
desired, at this point. Pour melted marshmallows over the popped corn
and mix with a wooden spoon, being careful as the mixture is hot.  When
the mix has cooled a bit, rub butter on your hands and finish  mixing
by hand. Add more butter to your hands and shape mixture into  balls.
Store balls in baggies or wrap in plastic wrap.  Notes: Debbie has made
popcorn balls for 15 years that are popular  with family and friends.
They are soft and delicious and do not  become hard like some balls
made with syrup.  Sent by Pat Hanneman; Recipe provided by Liz Caesar
<www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and
converted by MC_Buster.  Recipe by: Cook and Tell: Debbie McLean of
Menifee, CA  Posted to MC-Recipe Digest by Kitpath
<phannema@wizard.ucr.edu> on  May 13, 1998

A Message from our Provider:

“God cares”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3632
Calories From Fat: 524
Total Fat: 59.2g
Cholesterol: 6.8mg
Sodium: 923.4mg
Potassium: 823.3mg
Carbohydrates: 760.9g
Fiber: 36.7g
Sugar: 394.2g
Protein: 43.2g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?