Soft & Chewy Marshmallow Popcorn Balls
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Marshmallow Popcorn Balls! A quick and easy chewy version of classic popcorn balls using only three ingredients: salted popcorn, browned butter, and marshmallows! No boiling sugar or candy thermometer needed!
This past weekend, we celebrated my inlaws golden anniversary. Fifty years of marital bliss!
I decorated the event with a cozy autumn theme, complete with twinkling maple trees, and the evening was made even more magical with the special appearance of the friend who introduced them half a century ago.
It was a lovely gathering full of delicious catered food, family, recreating wedding photos, and a trip down their marriage memory lane. I hope in 29 years, the hubs and I will be blessed to do the same.
After the party, I had a ton of decorations left over, including lots of fresh bouquets, assorted pumpkins, and potted mums. It was the perfect excuse to turn my home into an autumn wonderland.
And, of course, I had to make the beloved treat I reserved exclusively for October. Yep, popcorn balls!! Oh, the nostalgia!
Popcorn balls were made for October!
You know how some foods just taste better at certain times of the year? Well, for me, popcorn balls are one of those foods.
I always think of them around Halloween because when I was younger, lots of moms would make popcorn balls for school parties.
Back then, I thought popcorn balls were just okay. But then I tried them with marshmallows, and wow, game-changer!
I’ve loved these sweet, salty, and chewy treats ever since!
What’s cool about marshmallow popcorn balls is that you only need three ingredients to make them, and you can change them up easily to create different flavors like these Smores Popcorn Balls!
What are marshmallow popcorn balls?
If you’ve never tried marshmallow popcorn balls, imagine this: buttered, salted popcorn held together with gooey, sweet marshmallows. It’s a simple yet delicious combination. Think Rice Krispie treats, but with popcorn instead!
It’s all about mixing those salty and sweet flavors that do it for me. Give it a try, and you’ll see how this old-fashioned snack has stuck around all these years.
What I LOVE about these marshmallow popcorn balls
- Simplicity – Believe it or not, it only takes three ingredients to create these delicious treats: popcorn, marshmallows, and butter. That’s it!
- Quick & Easy Preparation – Did I mention this version of popcorn balls comes together in just a few minutes? No boiling sugar, candy thermometer, or fooling with corn syrup is required!
- Cheap To Make- You can make many popcorn balls for such a great price! It is even cheaper if you use popcorn kernels instead of microwave popcorn. This is why popcorn balls are perfect for trick-or-treaters or gift-giving. These go over well with kids!
- Versatile – One of the highlights of these popcorn balls lies in their versatility. This basic recipe is good as is, but feel free to add food coloring to match your party theme, throw in your favorite candies, or mix in some exciting add-ins like cookies or pretzels. The sky’s the limit!
- Delicious- It’s hard to go wrong with a sweet-salty combo! The browned butter gives these popcorn balls a slight caramel flavor.
Tips for making the best marshmallow popcorn balls
- Use fresh popcorn- Normally, I only use freshly popped popcorn made on the stovetop for my popcorn balls. But I love using Naturals Simply Salted microwave popcorn by Orville Redenbacher when making popcorn balls as a quick treat with the kiddos.
- Remove the unpopped kernels- Nothing is worse than biting into a chewy marshmallow popcorn ball only to be met with unpopped kernels. It hurts! Spread your popped popcorn on a baking sheet and pick out any unpopped or burnt kernels.
- Don’t burn the marshmallows- Once the butter is golden, turn the heat to low and slowly melt the marshmallows. This will prevent them from scorching.
- Don’t compact the popcorn balls- Use a gentle hand when forming them, being careful not to pack them too tight, or they’ll be impossible to bite into once they’re set.
- Use greased hands- Grease your hands with butter or oil when shaping the popcorn balls to prevent them from sticking to your hands.
- Store them properly- Serve popcorn balls the same day if possible. Wrap them individually in plastic wrap and store them in an airtight container.
Ingredients To Make Marshmallow Popcorn Balls
- Salted Popcorn- I used bags of microwaved popcorn for convenience. My preference is Orville’s Natural Simply Salted.
- Butter- Use unsalted butter if using salted popcorn.
- Marshmallows- Jumbo or mini marshmallows will work.
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How to make marshmallow popcorn balls
INSTRUCTIONS
- Place popped popcorn on a large baking sheet and remove any unpopped kernels or burnt popcorn. Transfer popcorn to a very large bowl and set aside.
- To brown the butter, melt butter over medium heat in a large saucepan. (A light-colored pan works best for viewing the butter as it changes colors.)
- Keep stirring as the butter begins to foam and brown bits form on the bottom of the pan.
- Continue stirring until the butter turns from a lemony yellow to a deep golden color with a nutty aroma.
- Turn the heat to low and add marshmallows. Stir until the marshmallows have completely melted.
- Pour the melted marshmallow mixture over the popcorn and stir using a rubber spatula until the popcorn is evenly coated.
- While the mixture is still warm, grease your hands with butter or oil and shape the popcorn mixture into balls. Press together gently but firmly enough so that they hold their shape. Don’t compact them too tight, or they will be too hard to eat once set. (You can make them as big or small as you’d like. I usually do about six popcorn balls with this recipe.)
- Once cooled, wrap each popcorn ball in plastic wrap and store it in an airtight container.
How to Store Popcorn Balls
Wrap each popcorn ball individually in plastic wrap to keep them from sticking together and to maintain their shape. Place the wrapped popcorn ball in a treat bag with a ribbon for gift-giving!
After wrapping in plastic wrap, place the popcorn balls in an airtight container. This helps to prevent them from drying out and losing their flavor.
Store the container at room temperature. Avoid places with high heat or humidity, as these conditions can make the popcorn balls stale faster. They will last a week if stored properly. However, I prefer them the day of making and no longer than 1-2 days after.
Common Questions
- Do these popcorn balls need corn syrup? No, this is a simplified version of the old-fashioned recipe for popcorn balls. No corn syrup is needed.
- Can I add vanilla extract? Sure can! Add 1/2 teaspoon of vanilla extract and a pinch of salt to the melted marshmallows to enhance the flavor.
- How long will these marshmallow popcorn balls last? If stored properly, they can stay fresh for a week. I prefer to serve no later than 1-2 days after making.
- How do I keep my popcorn balls from falling apart? Make sure that the popcorn is well-coated in the marshmallows. If you add too much popcorn, there will not be enough of the marshmallow mixture to hold the popcorn ball together.
- Can I freeze popcorn balls? It is not recommended to freeze them.
Change it up!
There are so many ways to customize popcorn balls! Here are a few tips to try!
- Experiment with flavored popcorn, like caramel, or even blend different popcorn flavors together.
- Toss the popcorn with seasonal spices like cinnamon, nutmeg, or pumpkin spice for an extra kick.
- Stir in add-ins like chopped cookies, peanut butter, nuts, dried fruits, mini marshmallows, or candies for additional texture, color and flavor.
- Add a splash of color by adding food coloring to the melted marshmallows. Think pastel hues for Easter or festive red and green for Christmas.
- Drizzle the popcorn balls with chocolate or coat the entire popcorn ball with chocolate.
- For that perfect finish, press festive sprinkles or colored sugar into the popcorn balls.
Get the Recipe: Soft and Chewy Marshmallow Popcorn Balls
Ingredients
- 10 cups freshly popped popcorn (salted), (see note for the one I used.)
- 4 tablespoons unsalted butter
- 10 oz bag marshmallows
Instructions
- Place popped popcorn on a large baking sheet and remove any unpopped kernels or burnt popcorn. Transfer popcorn to a very large bowl and set aside.10 cups freshly popped popcorn (salted)
- To brown the butter, melt butter over medium heat in a large saucepan. (A light-colored pan works best for viewing the butter as it changes colors.)4 tablespoons unsalted butter
- Keep stirring as the butter begins to foam and brown bits form on the bottom of the pan.
- Continue stirring until the butter turns from a lemony yellow to a deep golden color with a nutty aroma.
- Turn the heat to low and add marshmallows. Stir until the marshmallows have completely melted.10 oz bag marshmallows
- Pour the melted marshmallow mixture over the popcorn and stir using a rubber spatula until the popcorn is evenly coated.
- While the mixture is still warm, grease your hands with butter or oil and shape the popcorn mixture into balls. Press together gently but firmly enough so that they hold their shape. Do not compact them too tight, or they will be too hard to eat once set. (You can make them as big or small as you'd like. I usually do about six popcorn balls with this recipe.)
- Once cooled, wrap each popcorn ball in plastic wrap and store it in an airtight container.
