Sweet and salty, gooey and chewy, this was the exact flavor I was looking for.
Makes 14 popcorn balls (3")
2 and 5/8 cups confectioner's sugar
1 cup mini marshmallows
3/4 cup dark corn syrup
1/4 cup butter
2 teaspoons cool water
3/4 teaspoon salt
15 to 16 heaping cups of popped popcorn (scant 3/4 cup unpopped kernels); I used air popped.
1. Place popped popcorn into a very large bowl (I used a clean dishpan). Try to make sure all the unpopped kernels are removed- no one wants to bite into one of those! Hold a heaping cup of popcorn back to have in reserve if needed. Set aside.
2. In a saucepan over medium heat, combine the confectioner's sugar, marshmallows, corn syrup, butter, water, and salt. Heat and stir until mixture is smooth and comes to a boil. Remove from heat.
3. Carefully drizzle hot syrup over popcorn, stirring the popcorn while pouring. Mix well, making sure all the popcorn is evenly covered. If there seems to be an excess of syrup, stir in the extra cup of reserved popcorn. Grease hands with cooking spray. Working quickly before the mixture cools, shape the coated popcorn into balls. Set on parchment paper, without letting the popcorn balls touch, until completely cool. Wrap in plastic wrap or cellophane and store at room temperature. Best that day.
Notes: In one batch of the popcorn balls, I used light corn syrup instead of dark. You can see in the pictures that some are slightly darker than the others. The lighter ones tasted fine, we just preferred the more caramel-y taste that the dark syrup provided.