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Recipe Name: Soft Popcorn Balls (mclean) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

10 Ounce(s) Unpopped corn
1/4 Cup(s) Butter or margarine
24 Ounce(s) Bag mini-marshmallows
Food coloring, optional
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
<> 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
<> on May 13, 1998

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

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