INGREDIENTS

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

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