Description
Soft strawberry marshmallow popcorn balls decorated with white chocolate and playful candy eyes.
Ingredients
Scale
- 10 cups (80 g) plain popped popcorn
- 4 tbsp (57 g) unsalted butter
- 10 oz (283 g) mini marshmallows
- 1/3 cup (16 g) freeze-dried strawberry powder
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 1/8 tsp (0.6 ml) pink gel food color, optional
- 6 oz (170 g) white chocolate, melted
- 40 small candy eyes (about 28 g)
Instructions
- Line a tray with parchment. Place the popcorn in a very large bowl and remove every unpopped kernel.
- Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until smooth.
- Remove from the heat and stir in strawberry powder, vanilla, salt, and pink gel color if using.
- Pour over the popcorn and fold gently until evenly coated. Cool for 4–5 minutes, until safe to handle but still flexible.
- Lightly grease gloved hands and shape the mixture into 16 compact balls. Place them on the prepared tray and let set for 20 minutes.
- Drizzle each ball lightly with white chocolate and immediately add two or three candy eyes.
- Let the chocolate set completely before wrapping or serving.
Notes
Do not compact the balls too firmly; gentle pressure keeps the texture light while still holding the shape.