Hgs Marshmallow Madness Popcorn Balls Ww Points 2 Recipes

Steps:

• Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
• Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
• Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
• With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
• Generously dust an 8-by-12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet your hands, and pat it to smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.

Steps:

• Prepare the popcorn (I use 1/2 cup popcorn kernels with 2 tablespoons coconut oil). Place the popcorn into a large bowl, and remove any un-popped kernels. Melt the butter in a saucepan over medium heat. Stir in the marshmallows, vanilla and salt. Heat, stirring constantly, until the marshmallows are completely melted and the mixture is smooth. Shortcut: I melted all of the ingredients in a microwave (3 to 4 minutes) stirring a couple of times in between. I like to use disposable gloves, sprayed with non-stick spray to easily form the popcorn balls. Allow to set for at least an hour, so the popcorn balls stay stuck together. That's hard to do, as my family gets into them as fast as I can make them!

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• 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.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.

Steps:

• In large microwave-safe bowl, microwave butter on HIGH until melted.
• Add marshmallows and microwave until they look puffy (1 to 1-1/2 minutes).
• Stir to completely melt marshmallows, then pour the melted mixture over the popcorn and mix carefully until it's coated.

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

Steps:

• Preheat oven to 375 degrees.
• Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl.
• In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
• Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups.
• Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

Steps:

• Melt butter in a medium skillet over medium/low heat.
• Add marshmallows and stir until melted.
• Blend in dry Jell-O.
• Pour over popcorn, mixing well (a long-handled wooden spoon works well).
• With buttered hands, shape into balls.
• Let dry on waxed paper.
• Wrap individually in plastic wrap.
• Kids can do the measuring, and shape the popcorn mixture into balls when it is cool enough.
• These are a fun treat for camping and picnics.
• Make sure Handy Wipes are available for sticky hands!
• Number of popcorn balls is dependent on how large you make them; make another batch instead of doubling recipe.

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows and vanilla; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.
• Place popcorn in large bowl. Add marshmallow mixture; toss until popcorn is evenly coated with marshmallow mixture.
• Shape into 10 (3-inch) balls with lightly greased hands. Place on sheets of waxed paper; let stand until firm.