Popcorn marshmallow balls:
Old Fashioned way:
Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
1/2 cup unpopped popcorn approximately 8 cups of popped
Grease a 9x13 inch baking dish. Set aside.
Microwave the popcorn or use a hot air popper.
6 tablespoons butter
5 cups miniature marshmallows
Red and yellow food coloring (use 2 drops of red 3 drops of yellow)
Optional flavoring: 1 or 2 cinnamon oil drops, orange extract or any other flavor you like to add
Garnish for making the pumpkin:
mini tootsie rolls
optional: sprinkles, melted chocolate to dip bottoms with
nuts chopped, candy corn, m & m for eyes. Also green frosting to make leaves for stem on pumpkin
Melt butter In a medium saucepan over low heat. Stir in orange food coloring(mixture of red and yellow) marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with a wooden spoon to coat evenly.
Let mixture cool slightly. Make balls popcorn with your hands or
form popcorn into 8 balls using a rounded glass container like the one in the photo shown. You also can make mini ones using an ice cream scooper. I used a ceramic measuring cup to form mine. Add mini tootsie rolls and candy corn to decorate or whatever you like with options above. I then let them cool completely and place into plastic sandwich bags and zip tie them to hand out of give away. They stay fresh a long time. Keep in a cool dry place.